A lux sauce with garlic and fresh cream is tumbled through bright beetroot tagliatelle, and is crowned with golden chicken breast and dollops of creamy chevin. Finished off with crunchy pecan nuts. Yummy!
Chicken & Chevin Beetroot Pasta
Chicken & Chevin Beetroot Pasta
with sage & fresh cream
Hands on Time: 20 - 25 minutes
Overall Time: 25 - 30 minutes
Ingredients:
- Beetroot Tagliatelle
- Chevin Goats Cheese
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Cream
- Fresh Sage
- Garlic Clove
- Garlic Cloves
- Pecan Nuts
- Spinach
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Butter
PASTA LA VISTA
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 40ml of pasta water. Toss through some oil to prevent sticking.
GRILL THE CHICKEN
Pat the chicken breast dry with paper towel and season. Place a deep, nonstick pan, with a lid, over a medium heat with a drizzle of oil. When hot, fry the chicken for 5-6 minutes until browned. Flip the chicken, pop on the lid, and fry for a further 5-6 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.
NEVER REVEAL YOUR SAUCES
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, shifting constantly. Add the cream, the reserved pasta water and simmer until slightly thickened for 1-2 minutes. Add in the cooked pasta, the rinsed spinach, ½ the picked sage and mix until fully combined and the spinach is wilted. Remove from the heat on completion and season.
3..2..1..EAT!
Bowl up a generous helping of the saucy pasta. Top with the chicken slices and dollop on the creamy chevin. Garnish with a sprinkling of the chopped pecan nuts and the remaining sage leaves. Great work, Chef!
Beetroot Tagliatelle - 100g
Free-range Chicken Breast - 1
Garlic Clove - 1
Fresh Cream - 65ml
Spinach - 40g
Fresh Sage - 5g
Chevin Goat’s Cheese - 25g
Pecan Nuts - 15g
PASTA LA VISTA
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 80ml of pasta water. Toss through some oil to prevent sticking.
GRILL THE CHICKEN
Pat the chicken breasts dry with paper towel and season. Place a deep, nonstick pan, with a lid, over a medium heat with a drizzle of oil. When hot, fry the chicken for 5-6 minutes until browned. Flip the chicken, pop on the lid, and fry for a further 5-6 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.
NEVER REVEAL YOUR SAUCES
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, shifting constantly. Add the cream, the reserved pasta water and simmer until slightly thickened for 1-2 minutes. Add in the cooked pasta, the rinsed spinach, ½ the picked sage and mix until fully combined and the spinach is wilted. Remove from the heat on completion and season.
3..2..1..EAT!
Bowl up a generous helping of the saucy pasta. Top with the chicken slices and dollop on the creamy chevin. Garnish with a sprinkling of the chopped pecan nuts and the remaining sage leaves. Great work, Chef!
Beetroot Tagliatelle - 200g
Free-range Chicken Breasts - 2
Garlic Cloves - 2
Fresh Cream - 125ml
Spinach - 80g
Fresh Sage - 10g
Chevin Goat’s Cheese - 50g
Pecan Nuts - 30g
PASTA LA VISTA
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 100ml of pasta water. Toss through some oil to prevent sticking.
GRILL THE CHICKEN
Pat the chicken breasts dry with paper towel and season. Place a deep, nonstick pan, with a lid, over a medium heat with a drizzle of oil. When hot, fry the chicken for 5-6 minutes until browned. Flip the chicken, pop on the lid, and fry for a further 5-6 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.
NEVER REVEAL YOUR SAUCES
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, shifting constantly. Add the cream, the reserved pasta water and simmer until slightly thickened for 2-3 minutes. Add in the cooked pasta, the rinsed spinach, ½ the picked sage and mix until fully combined and the spinach is wilted. Remove from the heat on completion and season.
3..2..1..EAT!
Bowl up a generous helping of the saucy pasta. Top with the chicken slices and dollop on the creamy chevin. Garnish with a sprinkling of the chopped pecan nuts and the remaining sage leaves. Great work, Chef!
Beetroot Tagliatelle - 300g
Free-range Chicken Breasts - 3
Garlic Cloves - 3
Fresh Cream - 170ml
Spinach - 120g
Fresh Sage - 15g
Chevin Goat’s Cheese - 75g
Pecan Nuts - 45g
PASTA LA VISTA
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 120ml of pasta water. Toss through some oil to prevent sticking.
GRILL THE CHICKEN
Pat the chicken breasts dry with paper towel and season. Place a deep, nonstick pan, with a lid, over a medium heat with a drizzle of oil. When hot, fry the chicken for 5-6 minutes until browned. Flip the chicken, pop on the lid, and fry for a further 5-6 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.
NEVER REVEAL YOUR SAUCES
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, shifting constantly. Add the cream, the reserved pasta water and simmer until slightly thickened for 2-3 minutes. Add in the cooked pasta, the rinsed spinach, ½ the picked sage and mix until fully combined and the spinach is wilted. Remove from the heat on completion and season.
3..2..1..EAT!
Bowl up a generous helping of the saucy pasta. Top with the chicken slices and dollop on the creamy chevin. Garnish with a sprinkling of the chopped pecan nuts and the remaining sage leaves. Great work, Chef!
Beetroot Tagliatelle - 400g
Free-range Chicken Breasts - 4
Garlic Cloves - 4
Fresh Cream - 250ml
Spinach - 160g
Fresh Sage - 20g
Chevin Goat’s Cheese - 100g
Pecan Nuts - 60g
Woolies Products in this dish
