Garlic Butter Chicken Kiev Pasta

Cook the Budd’s Free Range Chicken Kievs according to the cooking instructions until golden, crispy and cooked through.

Meanwhile, cook the fettuccine in a large saucepan of salted boiling water until al dente. Before draining, reserve half a cup of the pasta cooking water.

While the pasta is cooking, melt the butter in a large frying pan over medium heat. Add the garlic and cook for around 30 seconds until fragrant.

Pour in the cream and gently simmer for 2–3 minutes. Stir through the parmesan until melted and smooth. Add a little reserved pasta water if needed to create a silky sauce.

Season with cracked black pepper and a little salt if required.

Add the cooked pasta to the sauce and toss until evenly coated.

Slice each Chicken Kiev into thick pieces and place over the pasta. Spoon any garlic butter from the centre of the Kiev over the pasta—it becomes part of the sauce and is where all the flavour is.

Finish with extra shaved parmesan, fresh parsley and cracked black pepper. Serve immediately with broccolini, baby spinach or a simple green salad.