Spring chicken one pan casarecce

Method

1. Heat the oil in a large deep frying or sauté pan over a medium heat. Add the chilli flakes and sizzle for 30 seconds. Add the chicken to the pan and sear for a few minutes on each side until light golden. Stir in the garlic and cook for another 30 seconds.
2. Pour in the wine and stock and bring to the boil. Add the pasta and cheese rind (if using), turn down to a simmer and cook for 12 minutes, stirring occasionally. Add the peas and beans and cook for 3-4 minutes more or until most of the liquid has been absorbed.
3. Use tongs to lift the chicken pieces out onto a board, then shred with 2 forks. Remove the cheese rind, if used, then stir in the shredded chicken, lemon zest and juice, the single cream and grated pecorino. Season to taste. Serve in bowls with the pea shoots and a sprinkling of black pepper or a few extra chilli flakes. Finish with a drizzle of oil.