Meats Recipes - Chicken and Pasta Parcels

Ingredients                                        

• 100 g/4 oz/1 cup conchiglie

• 15 g/1 tbsp butter

• 2 onion, sliced thinly into rings

• 2 carrots, thinly sliced

• 1 courgette (zucchini), thinly sliced

• 4 tomatoes, quartered

• 4 chicken portions

• 5 ml/1 tsp dried oregano

• Salt and freshly ground black pepper

• 150 ml/2/3 cup red wine

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Method:

1. Cook the pasta in boiling salted water for 10 minutes. Drain.

2. Butter four large squares of foil. Divide the pasta among the squares. Top with the vegetables then the chicken.

3. Sprinkle with the oregano, salt and pepper. Spoon the wine over. Wrap loosely over the chicken, sealing the edges well.

4. Transfer carefully to a baking sheet. Bake in the oven at 190°C/375°F/gas mark 5 for 45 minutes.

5. Part-open the foil for the last 10 minutes to brown the chicken skin. Serve hot straight from the foil.