This meal was whipped up from the leftover herbs I had in my fridge. Rosemary, Thyme and Parsley found in my fridge. All not cheap! So I had to make sure that they were fully utilized and not thrown out!

I didn't had any recipe to follow for the pasta. I just randomly put it together with my leftover ingredients, including an interesting tip I picked up from Masterchef.

Fusilli with Prawn in Pomodoro Sauce

Ingredients
2 extra large prawns
1 bulb of shallot, peeled and sliced
30g Italian Parsley, finely chopped
15g Thyme
150g Fusilli Pasta
200g Pomodoro Sauce or Tomato Pasta sauce

1. Remove shell from prawns and devein it. 
2. Do not throw out the shells. Prepare a small pot of oil, stir-fry shell in oil so that the oil absorbs the flavor from the prawn shell.
3. Boil pasta in a pot of boiling water with salt. Cook till al dente.
4. Heat up pan, with the prawn oil, fry the shallots till fragrant.
5. Add in prawns and fry them for a couple of minutes.
6. Add in tomato sauce and fry for a few minutes. 
7. Next, add in pasta, chopped parsley and thyme. Stir to coat all ingredients evenly.
   

Pan-fried Honey and Rosemary Chicken

Ingredients
2 chicken thigh
2 sprigs of fresh Rosemary
Olive Oil
2 - 3 teaspoons of Honey
Salt and Ground Black Pepper

1. Heat up oil. Place chicken thigh in the pan.
2. Drizzle honey over chicken. Add salt, ground black pepper and rosemary over the chicken. 
3. Flip chicken every 5 minutes and baste chicken with honey and oil.
4. Serve when chicken is brown on both sides and cooked in the centre.