Chicken and Cherry Tomato Ragù with Saffron Pappardelle and Salsa Verde

Steps

1. a large pot of salted water to the boil.
2. Heat a drizzle of oil in a large fry pan on high heat. Pat chicken dry with paper towels and season with salt and pepper. Fry chicken for 4–5 minutes until golden brown and cooked through. Remove from pan, cover and set aside.
3. Keep pan on heat, reduce to low-medium. Add courgette, shallot and garlic, cook a further 4–5 minutes, or until shallot is soft (add a little oil at this point if it looks a little dry).
4. Add cherry tomatoes, diced tomato, balsamic vinegar and sugar to pan. Bring to simmer and simmer for 2–3 minutes or until sauce reduces and thickens slightly. Season with salt and pepper and remove from heat.
5. While ragù simmers, separate pasta strands, cook in pot of boiling water for 2–3 minutes or until al dente (just tender).
6. Drain pasta, add to pan, along with spinach, cooked chicken (and any resting juices) and toss to combine.
7. divide chicken and cherry tomato ragù with saffron pappardelle between bowls, top with salsa verde and rocket leaves.