Roast chicken with tomato pesto and fresh tagliatelle
Recipe from Dualit created by Monica Galetti
Serves2
Prep time: 45 minutes
Cook time: 30 minutes
Ingredients
2 corn-fed chicken breasts or similar
Salt and pepper
Rapeseed oil
Knob of butter
Pesto
60g fresh basil leaves
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
- Place all pesto ingredients in the mini chopper bowl and blitz while adding the oil
Pasta
- Place all the ingredients in a mini chopper bowl and blitz on a low speed to form a ball
- 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
- Cook in boiling salted water for 1.5-2 minutes and drain
- Add 2 tbsp of the pesto per portion of pasta and mix through to coat well
- Heat a non-stick oven pan and drizzle with a little oil
Chicken
- Season the chicken breast with salt and pepper and cook skin side down first, once browned on both sides
- Place the chicken breast in an oven preheated to 220C and cook for about 6 minutes turning over halfway. Ensure the chicken is heated thoroughly before serving
- Cut into thick slices and place on the pasta
- Shred some fresh basil over the top, serve hot, and enjoy!