3 1/2-pound rotisserie chicken from the supermarket
2 tablespoons of extra-virgin olive oil
Salt and freshly milled black pepper
Leaves from 3 rosemary sprigs, minced
1/3 cup of raisins, soaked in warm water for 30 minutes (optional)
1/2 cup of pine nuts, lightly toasted
1 pound of tagliatelle
2-3 tablespoons of chopped parsley
Preheat the oven to 350° F.
Put a lot of water on for the pasta, salting it when it boils.
While the chicken is still hot take the meat off the bone, leaving all the skin on if your diet allows. Cut it into small pieces.
Toast the pine nuts in a dry skillet, watching them carefully.
For the sauce, pour all the juices from the chicken container into a saucepan. Add the rosemary, the drained sultanas and the pine nuts. Begin to simmer the sauce when you're ready to cook the pasta.
Cook and drain the pasta and toss it with the sauce, chicken pieces and parsley in a large warmed bowl.