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!
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!
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!
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!
Frequently Asked Questions
What is the preparation time for Chicken & Chevin Beetroot Pasta?
The preparation time for Chicken & Chevin Beetroot Pasta with sage & fresh cream is between 20 and 25 minutes.
What is the total time required to make Chicken & Chevin Beetroot Pasta with sage & fresh cream?
The total time required to make Chicken & Chevin Beetroot Pasta with sage & fresh cream is between 25 and 30 minutes.
How many servings does Chicken & Chevin Beetroot Pasta provide?
4 servings
What are the main ingredients in Chicken & Chevin Beetroot Pasta?
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
What is the nutritional information of Chicken & Chevin Beetroot Pasta?
Calories: 2250, Carbs: 79 grams, Fat: grams, Protein: 55 grams, Sugar: 7.3 grams, Salt: 243 grams
How do I prepare Chicken & Chevin Beetroot Pasta?
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. 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! 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.
What should be prepared from my kitchen to make Chicken & Chevin Beetroot Pasta?
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
How many calories does Chicken & Chevin Beetroot Pasta have?
2250 calories
How much fat content does Chicken & Chevin Beetroot Pasta have?
grams
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