This sundried tomato chicken tagliatelle is easy to make but will fill even the hungriest of tummies. A great family friendly meal.
- 15g butter
- 2 garlic cloves, crushed
- 25g sundried tomatoes, chopped
- 250ml chicken stock
- 240ml double cream
- 4 chicken fillets
- Salt and black pepper
- 2 tbsp olive oil
- 60ml red wine
- 2 tbsp fresh basil, chopped, plus extra to garnish
- 225g tagliatelle pasta
1. Melt the butter in a large pan over a medium heat. Add the garlic and cook, stirring, for 30 seconds. Add the sundried tomatoes and half of the chicken stock.
2. Bring to the boil, then reduce the heat and simmer, uncovered, for 10 minutes or until the tomatoes are tender.
3. Add the cream and bring back to the boil. Simmer over a medium heat, stirring, until the sauce is thick enough to coat the back of a wooden spoon.
4. Season the chicken on both sides. Heat the olive oil in a large pan over a medium heat. Cook the chicken for about four minutes per side or until cooked throughout. Transfer to a plate, cover and keep warm.
5. Add the wine to the same pan over a medium heat. Use a wooden spoon to deglaze the pan, scraping any sticky brown bits off the bottom. Add the remaining stock and bring to the boil until it reduces slightly. Add this mixture to the cream sauce. Stir in the basil and season to taste.
6. Meanwhile, bring a large pot of salted water to the boil and cook the tagliatelle according to the package instructions. Drain the pasta, transfer to a bowl and toss with 4-5 tablespoons of the sauce.
7. Slice each chicken fillet into 3-4 diagonal slices. Transfer the pasta to serving plates and top with the chicken. Pour over the sundried tomato sauce and garnish with extra basil.
Per Serving 792kcals, 45.6g fat (20.9g saturated), 50.4g carbs, 0.6g sugars, 42.4g protein, 1.1g fibre, 0.403g sodium
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