small bunch flat-leaf parsley, chopped, plus a few leaves picked to serve
grated parmesan, to serve
Heat the oil in a large pan. When hot, add the chicken, brown on all sides, then remove from the pan and set aside. Add the bacon and carrot to the pan and cook for 10 mins until soft. Add the rosemary and tomato purée, stir for 1-2 mins, then pour in the wine and chicken stock. Return the chicken to the pan, season, cover with a lid and cook over a low heat for 1 hr until the chicken is really tender.
Remove the chicken from the pan and shred the meat using 2 forks. Be careful to remove all small bones. Meanwhile, increase the heat under the pan and boil the liquid for 5 mins until reduced by half. Add the shredded meat and reduce the heat to low. Cook the gluten free pasta in a large pan of salted water following pack instructions. Drain, reserving a little pasta water to thin the sauce if necessary.
Stir half the orange zest, mustard, lactose free cream and parsley into the chicken sauce. Add the cooked pasta to the pan, toss everything well to coat and heat through for 1-2 mins. Serve in bowls with grated Parmesan, parsley leaves and the remaining orange zest.