What are the main ingredients in CHEVIN & GRILLED CHICKEN TAGLIATELLE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

What is the nutritional information of CHEVIN & GRILLED CHICKEN TAGLIATELLE?

Calories: , Carbs: grams, Fat: grams, Protein: grams, Sugar: grams, Salt: grams

How do I prepare CHEVIN & GRILLED CHICKEN TAGLIATELLE?

GRILL THE CHICKEN: Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. In the final minute, baste the chicken with a knob of butter. Remove from the pan on completion, cover to keep warm, and set aside to rest for 5 minutes before slicing. Lightly season the slices. TAGLIATELLE TIME!: Spoon a generous helping of saucy pasta into a bowl. Top with the chicken slices and pour over the sage and pecan burnt butter. Dollop with the creamy goat's cheese and garnish with the remaining fresh, chopped sage. Dig in! OH-SO-CREAMY SAUCE: Wipe down the pan if necessary and return to a low-medium heat with another drizzle of oil. When hot, sauté the grated garlic for 30-60 seconds until fragrant. Add the cream, reserved pasta water, rinsed baby spinach, and cooked, drained pasta. Toss together for 1-2 minutes until the spinach has wilted. Remove from the heat on completion. FRAGRANT BURNT BUTTER: Weigh out 30g of butter. Place a large, deep, nonstick pan (that has a lid) over a medium heat. When hot, toast the chopped pecans for 3-5 minutes until browned, shifting occasionally. Add the butter and three-quarters of the chopped sage and fry for 2-3 minutes, stirring continuously and keeping a close eye on it. On completion, the butter should be golden brown and have a rich, nutty aroma. Remove from the heat, pour into a bowl, and cover with a plate. Set aside for serving. BOIL THE PASTA: Boil a full kettle. Place a pot for the pasta over a high heat. Fill with boiling water and add a pinch of salt and a drizzle of oil. Once boiling rapidly, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion, reserving 2-3 tbsp of pasta water in a bowl. Toss through some oil to prevent sticking and set aside.

What should be prepared from my kitchen to make CHEVIN & GRILLED CHICKEN TAGLIATELLE?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Butter, Paper Towel

CHEVIN & GRILLED CHICKEN TAGLIATELLE

Name: CHEVIN & GRILLED CHICKEN TAGLIATELLE
Prep time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Butter; Paper Towel

A luxurious spinach sauce with garlic and fresh cream, tumbled through beetroot pasta and crowned with crispy-skinned chicken breast and creamy chevin. The grand finale? Golden butter, infused with toasted pecans and fresh sage.

CHEVIN & GRILLED CHICKEN TAGLIATELLE

with sage and pecan nut burnt butter

Hands on Time: 20 - 35 minutes

Overall Time: 35 - 55 minutes

Download the Recipe for 2

Ingredients:

Baby Spinach
Beetroot Tagliatelle
Chicken
Chicken Breast Fillet
Cream
Free-Range Chicken Breast Skinless
Free-Range Chicken Breasts Skinless
Fresh Cream
Fresh Sage
Garlic Bulb
Garlic Clove
Pasta Regalo Beetroot Tagliatelle
Pecan Nut
Pecan Nuts
Sour Cream

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Butter
Paper Towel

Photo of CHEVIN & GRILLED CHICKEN TAGLIATELLE

Serves 1

FRAGRANT BURNT BUTTER
Weigh out 15g of butter. Place a deep, nonstick pan (that has a lid) over a medium heat. When hot, toast the chopped pecans for 3-5 minutes until browned, shifting occasionally. Add the butter and three-quarters of the chopped sage and fry for 1-2 minutes, stirring continuously and keeping a close eye on it. On completion, the butter should be golden brown and have a rich, nutty aroma. Remove from the heat, pour into a bowl, and cover with a plate. Set aside for serving.
BOIL THE PASTA
Boil the kettle. Place a pot for the pasta over a high heat. Fill with boiling water and add a pinch of salt and a drizzle of oil. Once boiling rapidly, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion, reserving 1-2 tbsp of pasta water in a bowl. Toss through some oil to prevent sticking and set aside.
GRILL THE CHICKEN
Pat the chicken breast dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip the breast, pop on the lid, and fry for a further 5-7 minutes until cooked through. In the final minute, baste the chicken with a knob of butter. Remove from the pan on completion, cover to keep warm, and set aside to rest for 5 minutes before slicing. Lightly season the slices.
OH-SO-CREAMY SAUCE
Wipe down the pan if necessary and return to a low-medium heat with another drizzle of oil. When hot, sauté the grated garlic for 30-60 seconds until fragrant. Add the cream, reserved pasta water, rinsed baby spinach, and cooked, drained pasta. Toss together for 1-2 minutes until the spinach has wilted. Remove from the heat on completion.
TAGLIATELLE TIME!
Spoon a generous helping of saucy pasta into a bowl. Top with the chicken slices and pour over the sage and pecan burnt butter. Dollop with the creamy goat's cheese and garnish with the remaining fresh, chopped sage. Dig in!

Pecan Nuts - 15g
Fresh Sage - 1
Beetroot Tagliatelle - 125g
Free-Range Chicken Breast Skinless - 1
Garlic Clove - 1
Cream - 1
Baby Spinach - 40g
Sour Cream - 1

Download the Recipe

Serves 2

FRAGRANT BURNT BUTTER
Weigh out 30g of butter. Place a large, deep, nonstick pan (that has a lid) over a medium heat. When hot, toast the chopped pecans for 3-5 minutes until browned, shifting occasionally. Add the butter and three-quarters of the chopped sage and fry for 2-3 minutes, stirring continuously and keeping a close eye on it. On completion, the butter should be golden brown and have a rich, nutty aroma. Remove from the heat, pour into a bowl, and cover with a plate. Set aside for serving.
BOIL THE PASTA
Boil a full kettle. Place a pot for the pasta over a high heat. Fill with boiling water and add a pinch of salt and a drizzle of oil. Once boiling rapidly, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion, reserving 2-3 tbsp of pasta water in a bowl. Toss through some oil to prevent sticking and set aside.
GRILL THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. In the final minute, baste the chicken with a knob of butter. Remove from the pan on completion, cover to keep warm, and set aside to rest for 5 minutes before slicing. Lightly season the slices.
OH-SO-CREAMY SAUCE
Wipe down the pan if necessary and return to a low-medium heat with another drizzle of oil. When hot, sauté the grated garlic for 30-60 seconds until fragrant. Add the cream, reserved pasta water, rinsed baby spinach, and cooked, drained pasta. Toss together for 1-2 minutes until the spinach has wilted. Remove from the heat on completion.
TAGLIATELLE TIME!
Spoon a generous helping of saucy pasta into a bowl. Top with the chicken slices and pour over the sage and pecan burnt butter. Dollop with the creamy goat's cheese and garnish with the remaining fresh, chopped sage. Dig in!

Pecan Nuts - 30g
Fresh Sage - 1
Beetroot Tagliatelle - 250g
Free-Range Chicken Breasts Skinless - 1
Garlic Clove - 2
Fresh Cream - 125ml
Baby Spinach - 80g
Sour Cream - 1

Download the Recipe

Serves 3

FRAGRANT BURNT BUTTER
Weigh out 30g of butter. Place a large, deep, nonstick pan (that has a lid) over a medium heat. When hot, toast the chopped pecans for 3-5 minutes until browned, shifting occasionally. Add the butter and three-quarters of the chopped sage and fry for 2-3 minutes, stirring continuously and keeping a close eye on it. On completion, the butter should be golden brown and have a rich, nutty aroma. Remove from the heat, pour into a bowl, and cover with a plate. Set aside for serving.
BOIL THE PASTA
Boil a full kettle. Place a pot for the pasta over a high heat. Fill with boiling water and add a pinch of salt and a drizzle of oil. Once boiling rapidly, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion, reserving 2-3 tbsp of pasta water in a bowl. Toss through some oil to prevent sticking and set aside.
GRILL THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. In the final minute, baste the chicken with a knob of butter. Remove from the pan on completion, cover to keep warm, and set aside to rest for 5 minutes before slicing. Lightly season the slices.
OH-SO-CREAMY SAUCE
Wipe down the pan if necessary and return to a low-medium heat with another drizzle of oil. When hot, sauté the grated garlic for 30-60 seconds until fragrant. Add the cream, reserved pasta water, rinsed baby spinach, and cooked, drained pasta. Toss together for 1-2 minutes until the spinach has wilted. Remove from the heat on completion.
TAGLIATELLE TIME!
Spoon a generous helping of saucy pasta into a bowl. Top with the chicken slices and pour over the sage and pecan burnt butter. Dollop with the creamy goat's cheese and garnish with the remaining fresh, chopped sage. Dig in!

Pecan Nut - 1
Fresh Sage - 1
Pasta Regalo Beetroot Tagliatelle - 1
Chicken Breast Fillet - 1
Garlic Bulb - 1
Cream - 1
Baby Spinach - 1
Sour Cream - 1

Download the Recipe

Serves 4

FRAGRANT BURNT BUTTER
Weigh out 60g of butter. Place a large, deep, nonstick pan (that has a lid) over a medium heat. When hot, toast the chopped pecans for 3-5 minutes until browned, shifting occasionally. Add the butter and three-quarters of the chopped sage and fry for 3-4 minutes, stirring continuously and keeping a close eye on it. On completion, the butter should be golden brown and have a rich, nutty aroma. Remove from the heat, pour into a bowl, and cover with a plate. Set aside for serving.
BOIL THE PASTA
Boil a full kettle. Place a pot for the pasta over a high heat. Fill with boiling water and add a pinch of salt and a drizzle of oil. Once boiling rapidly, cook the pasta for 2-3 minutes until al dente. Taste to test and drain on completion, reserving 3-4 tbsp of pasta water in a bowl. Toss through some oil to prevent sticking and set aside.
GRILL THE CHICKEN
Pat the chicken breasts dry with some paper towel. Return the pan to a medium heat with a drizzle of oil. When hot, fry the chicken skin-side down for 5-7 minutes until crispy. Flip the breasts, pop on the lid, and fry for a further 5-7 minutes until cooked through. In the final minute, baste the chicken with a knob of butter. Remove from the pan on completion, cover to keep warm, and set aside to rest for 5 minutes before slicing. Lightly season the slices.
OH-SO-CREAMY SAUCE
Wipe down the pan if necessary and return to a low-medium heat with another drizzle of oil. When hot, sauté the grated garlic for 30-60 seconds until fragrant. Add the cream, reserved pasta water, rinsed baby spinach, and cooked, drained pasta. Toss together for 2-3 minutes until the spinach has wilted. Remove from the heat on completion.
TAGLIATELLE TIME!
Spoon a generous helping of saucy pasta into a bowl. Top with the chicken slices and pour over the sage and pecan burnt butter. Dollop with the creamy goat's cheese and garnish with the remaining fresh, chopped sage. Dig in!