This roast chicken pasta dish is a reminder of our equivalent of 'Friday night fish and chips' in Turin. It is basically a 'rosticceria' style chicken - so roasted with lots and lots of rosemary . Mix the shredded meat meat juices and the lovely brown skin through cooked fettuccine. You could also brownt some pine nuts and a bit of garlic in the meat fat to add to the mix. We even added even more rosemary with rosemary pasta.