Rigatoni with Roast Chicken and Tarragon Ragu
Rigatoni with Roast Chicken and Tarragon Ragu



  • 2 tbsp olive oil
  • 1.8kg chicken
  • 1 chopped onion
  • 3 chopped garlic cloves
  • 2 tbsp chopped basil and tarragon leaves
  • 2 tbsp tomato puree
  • 250ml veg stock
  • 2 x 400g tins of chopped tomatoes with basil
  • 500g cooked rigatoni
  • 300g feta, crumbled
  • Preheat the oven to 200C. Drizzle the chicken with oil and season well, then roast for 1 hour or until cooked through. Rest for 20 mins, and when cool enough to handle shred the meat and discard the carcass.
  • Make the sauce by heating 2 tbsp of oil in a saucepan, and adding the vegetables and herbs to cook for 5 mins. Add the tomato puree, cook for 1 minute, then pour in the stock and tinned tomatoes and simmer for 15 mins to thicken. Season well, then stir in the shredded chicken. Divide the pasta between bowls, top with the ragu and crumbled feta, and enjoy!
90 mins
4 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box