Preheat your oven at 400° F.

Arrange your chicken in an oven proof dish and drizzle with oil, toss in your garlic cloves, no need to peel them, 2 springs of rosemary and season with plenty of salt and pepper.

While that chicken is roasting, soak your golden raisins in a small bowl with some boiling water to let them plump up a bit. You can also go ahead and toast your pine nuts too.

When the chicken is fully cooked let it cool slightly and then set the meat aside. Pour the juices at the bottom of the baking dish into a small sauce pan over low heat.

Shred your chicken into bite sized pieces, you can use your own discretion for sizing here and set aside.

Now you can go ahead and get your pasta cooking in some salted water. While the pasta cooks, add your drained raisins, pine nuts, and some finely chopped rosemary to those chicken juices. If you need it, feel free to add in some additional olive oil. And, be sure to check your sauce for seasoning and adjust as needed.

Once you pasta is al dente, drain it and combine with the chicken pieces and your sauce. Toss it all together, top with some parmigiana if ya like. That’s it. Eat up!