Prepare a herb & spice rub by crushing together chopped garlic & rosemary, black pepper, sea salt with Worcestershire sauce & olive oil. Marinate the chicken with this rub, cover & refrigerate for at least 4 hours.
Char-grill or roast prepared chicken in a preheated oven until skin becomes crisp & brown and chicken is cooked through.
Let it rest for 15-20 minutes & then carve it into neat & even slices, keep warm. Chop the leftover small & uneven pieces for later use in the sauce.
Mix “Siciliana Sauce” and strained leftover juice of chicken & chopped up pieces in a frying pan & heat through.
Cook the Del Monte Gourmet Spirali Pasta in 3 litres of salted boiling water for 9-11 minutes, stirring occasionally & drain well.
Mix cooked Spirali in the hot sauce and portion it out in individual pasta plates.
Arrange grilled chicken slices on top & garnish it with grated parmesan cheese & fresh chives.
