Cornish hen pasta April

CORNISH GAME PIES APRIL

Portions : 4 - Preparation : 20 minutes - Cooking time : about 65 minutes

Ingredients

• 1 Cornish hen, cut in half
• 2 red onions, thinly sliced
• 2 red peppers, julienned
• 3 garlic cloves, minced
• 30 ml (2 tbsp.) maple syrup
• 375 ml (1 ½ cups) chicken broth
• 60 ml (4 tbsp.) olive oil
• 15 ml (1 tablespoon) herbes de Provence blend
• 125 ml (1/2 cup) 35% cooking cream
• 4 portions al dente pasta
• 250 ml (1 cup) green pea shoots
• 250 ml (1 cup) kale shoots
• 12 basil leaves, chopped
• Salt and pepper to taste

Preparation

1. Preheat oven, rack in center, to 190°C (375°F).
2. In a roasting pan, add onions, peppers, garlic, maple syrup and broth.
3. Place the chicken, flesh side up, add a little olive oil, sprinkle with herbes de Provence, salt and pepper, and roast in the oven for 45 to 60 minutes, until an internal cooking temperature of 82°C is reached.
4. Remove the chicken from the roasting pan, remove the shells and shred the flesh.
5. Return the shredded chicken to the roasting pan, add the cream and mix well. Check seasoning.
6. Add the cooked pasta, green pea shoots, kale shoots and basil and toss to combine.