Ingredients

• 1 tablespoon extra virgin olive oil
• 1kg chicken thigh cutlets, with skin
• 1 large carrot, chopped
• 2 celery stalks, trimmed, chopped
• 4 garlic cloves, peeled
• 2 tablespoons fresh rosemary leaves
• 100g pancetta
• 1/2 cup dry red wine
• 800g can whole peeled Italian tomatoes
• 375g dried fettuccine
• 1/2 cup frozen baby peas
• 1/3 cup grated parmesan
• 1/2 cup fresh basil leaves

Method

• Step 1 Heat oil in a large saucepan over medium-high heat. Cook chicken for 5 minutes each side or until golden. Transfer to a plate.
• Step 2 Meanwhile, place carrot, celery, garlic, rosemary and pancetta in a food processor. Process until finely chopped.
• Step 3 Add pancetta mixture to pan. Cook, stirring, for 4 to 5 minutes or until vegetables soften. Add wine. Cook for 2 minutes or until wine has reduced by half. Add tomatoes. Bring to a simmer. Season with salt and pepper. Return chicken to pan. Reduce heat to low. Cook, covered, for 1 hour or until chicken is very tender.
• Step 4 Meanwhile, cook pasta following packet directions. Drain well.
• Step 5 ransfer chicken to a bowl. Using 2 forks, shred chicken meat, discarding skin and bones. Return chicken to pan with peas and pasta. Cook, tossing, for 2 minutes or until peas are tender. Serve pasta topped with parmesan and basil.