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
CHEVIN & GRILLED CHICKEN TAGLIATELLE
with sage and pecan nut burnt butter
Hands on Time: 20 - 35 minutes
Overall Time: 35 - 55 minutes
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
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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for CHEVIN & GRILLED CHICKEN TAGLIATELLE?
The preparation time for CHEVIN & GRILLED CHICKEN TAGLIATELLE with sage and pecan nut burnt butter is between 20 and 35 minutes.
What is the total time required to make CHEVIN & GRILLED CHICKEN TAGLIATELLE with sage and pecan nut burnt butter?
The total time required to make CHEVIN & GRILLED CHICKEN TAGLIATELLE with sage and pecan nut burnt butter is between 35 and 55 minutes.
How many servings does CHEVIN & GRILLED CHICKEN TAGLIATELLE provide?
4 servings
What are the main ingredients in CHEVIN & GRILLED CHICKEN TAGLIATELLE?
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
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?
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
How many calories does CHEVIN & GRILLED CHICKEN TAGLIATELLE have?
calories
How much fat content does CHEVIN & GRILLED CHICKEN TAGLIATELLE have?
grams
Woolies Products in this dish
