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recipes

Roast chicken with tomato pesto and fresh tagliatelle by Monica Galetti

A classic dish with a contemporary twist. Wow your guests with home-made pasta and fresh pesto, paired with roast chicken breast for a simple yet spectacular dinner.
Roast chicken with tomato pesto and fresh tagliatelle by Monica Galetti

Prep time: 45 minutes

Cook time: 30 minutes

Portions: 2

A classic dish with a contemporary twist. Wow your guests with homemade pasta and fresh pesto, paired with roast chicken breast for a simple yet spectacular dinner.

Ingredients:

  • 2 Corn-fed chicken breast or similar

  • Salt and Pepper

  • Rapeseed oil

  • Knob of butter

Pesto

  • 60g fresh basil leaves

  • 60g pine nuts

  • 70g sundried tomatoes

  • 1 garlic clove

  • 60g Parmesan

  • 100ml Olive oil

  • Pinch salt and pepper

Pasta

  • 180g Strong flour/pasta flour

  • 1 large egg

  • 2 egg yolks

  • Pinch salt

Method

Pesto

  1. Place all Pesto ingredients in the mini chopper bowl and blitz while adding the oil

Pasta

  1. Place all the ingredients in a mini chopper bowl and blitz on a low speed to form a ball
  2. Wrap in cling film and rest for 30 minutes before rolling out pasta dough. Roll thinly or pass through a pasta machine and cut into strips to make fresh tagliatelle
  3. Cook in boiling salted water for 1.5 - 2minutes and drain
  4. Add 2tbsp of the pesto per portion of pasta and mix through to coat well
  5. Heat a non-stick oven pan and drizzle with a little oil

Chicken

  1. Season the chicken breast with salt and pepper and cook skin side down first, Once browned on both sides
  2. Place the chicken breast in an oven preheated to 220C and cook for about 6minutes turning over halfway, ensure the chicken is thorough before serving
  3. Cut in into thick slices and place on the pasta
  4. Shred some fresh basil over the top, serve hot, and enjoy!