What you’ll Need

- Breast of Chicken (with or without skin)
-1 x Niçoise Butter cube
- Couple of handfuls of dried brown fussili pasta
- Tablespoon of extra virgin olive oil
- Salt & pepper

Method of preparation and cooking

Place the pasta into a pan of well-salted boiling water and bring back to the boil. Then cook for no more than 5 minutes, you want the pasta undercooked…as it will finish the process in the oven Rinse and drain the pasta and then take a sheet of tin foil, make sure it is large enough to fold into a parcel once the pasta and chicken have been added, and place the pasta into the centre, forming a mound and coated evenly with ground pepper Next drizzle the olive oil evenly over the pasta and place the uncooked chicken on top of the mound, and lightly season with salt. Then take your Niçoise butter cube rub/spread it over the top of the chicken and fold up the sides of the tin foil to form a parcel that resembles the shape of a Cornish pasty. Put into an oven at Gas Mark 200/6 and cook for 40 minutes. Lastly, take out of the oven, unfold the parcel carefully to avoid the trapped steam catching your fingers and try to slice all out using an egg slice onto a plate or bowl. You could use a garnish of grated parmesan as an optional extra, although I feel this takes away from the fresh, clean taste of dish.

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