Paul Flynn's roast chicken rigatoni with béarnaise butter: Today

Ingredients

• 500g rigatoni
• leftover roast chicken, diced (or 2 cooked chicken breasts)
• 100g Parmesan cheese, grated

For the béarnaise butter:

• 3 shallots, finely diced
• 100ml red wine vinegar
• 2 tbsp chopped fresh tarragon leaves (reserve the stalks)
• 450g butter, softened
• 1 tbsp Dijon mustard

Method

1. First make the béarnaise butter.

2. Put the shallots, red wine vinegar, tarragon stalks and a few twists of black pepper in a saucepan over a high heat.

3. Reduce the vinegar until it has nearly evaporated, then remove the pan from the heat.

4. Put the butter in a mixing bowl and beat for 3 minutes, until it becomes light and fluffy.

5. Add the chopped tarragon leaves and mustard.

6. Remove the tarragon stalks from the reduction and discard them,

7. then add the reduction to the butter.

8. Roll the butter in parchment and keep in the fridge.

9. Cook the pasta as per the packet instructions.

10. Drain, leaving a little of the cooking water in the pot (around half a cup).

11. Slice off a quarter of the butter and add it to the pasta along with the cooked chicken.

12. Season and serve with the grated Parmesan on top.