Tag-Archive for » Tagliatelle «
This is quite a simple stuffed chicken recipe to put together and tastes good too. I served ours over tagliatelle and asparagus with a sauce and I have listed ingredients for this below, but feel free to serve it however or with whatever you would like. I mainly made the sauce to toss through the pasta although I did serve the remainder in a gravy boat to drizzle over the chicken.
Ingredients
2 Chicken breasts
1/2 Avocado, sliced thinly
4 Sun-Dried tomatoes, sliced
2 Tablespoons sun-dried tomato pesto
100g Basil mozzarella, sliced
200g Fresh tagliatelle
200g Asparagus spears, chopped
4-6 Prosciutto slices (2 per breast if the slices are wide and 3 per breasts if they are thinner, enough to secure around breast.)
Sauce
50ml Dry white wine
3 Tablespoons sun-dried tomato pesto
1 Cup cream
2 Teaspoons seeded mustard
1/2 Teaspoon lemon pepper seasoning
3/4 Cup Parmesan cheese
1-2 Teaspoons cornflour
Method
1. Pre-Heat oven to 180 degrees Celsius.
2. Slice breast down the center length ways, careful not to cut all the way through, open breast out, pound with a meat mallet until of equal thickness.
3. Spread 1 tablespoon of sun-dried tomato pesto over one side of the chicken, lay avocado, tomatoes and mozzarella on top of pesto, fold breast over to cover filling, wrap the prosciutto slices around the breast to secure. Repeat with remaining breast.
4. Place breasts in an oven proof dish, drizzle a little oil over, bake for about 30 Min’s or until chicken is cooked through.
5. While chicken is cooking, cook tagliatelle and asparagus, drain and set to one side.
Sauce
1. In a saucepan add wine, pesto, cream, mustard and lemon pepper seasoning, stir well, add cheese and stir until melted, mix a little water with the cornflour, add to sauce and stir until sauce thickens.
2. Pour enough sauce over pasta and asparagus to just coat, toss through. Serve remaining sauce in a jug on the side to drizzle over chicken.
To Serve: Place pasta on a plate top with chicken either whole or cut in half, Drizzle extra sauce over and garnish with fresh basil if desired.
All photos taken by me unless otherwise stated.
This is not a true carbonara but it is very quick to make and tastes great. It is not as creamy and eggy as other carbonara recipes I have made in the past but a good recipe none the less. I used fresh tagliatelle as I prefer fresh pasta in any dish and it also makes for an even quicker cooking time, I also added loads of cheese as my whole family loves Parmesan. If you want to read more reviews on this recipe or see more photos click here.
Ingredients
Salt & freshly ground black pepper, to taste
1lb Pasta, spaghetti (I used fresh tagliatelle)
1/4 Cup extra virgin olive oil
1/4lb Pancetta, chopped
1 Teaspoon red pepper flakes
5-6 Garlic cloves, chopped (I crushed mine)
1/2 Cup dry white wine
2 Large egg yolks
Freshly grated romano cheese (I added a mix of Gruyere and Parmesan and lots at that just our families preference.)
Method
1. Put a large saucepan of water to boil.
2. Once boiling, add a liberal amount of salt and pasta. Cook to al dente, about 8 minutes.
3. Meanwhile, heat a large skillet over medium heat.
4. Add olive oil and pancetta. Brown pancetta about 2 minutes.
5. Add red pepper flakes and garlic and cook 2 to 3 minutes more.
6. Add wine and stir up all pan drippings.
7. In separate bowl, beat yolks, then add 1 large ladleful (about 1/2 cup)of the pasta cooking water. This tempers the eggs and keeps them from scrambling when added to pasta.
8. Drain pasta well and add directly to skillet with pancetta, garlic and oil.
9. Pour egg mixture over pasta. Toss rapidly to coat the pasta without cooking the egg.
10. Remove from heat and add a big handfuls of cheese, lots of pepper and a little salt. Continue to toss and turn pasta until soaks up egg mixture and thickens, 1 to 2 minutes.
To Serve: Place in serving bowls and top with extra Parmesan cheese.
Serves 4-6
All photos taken by me unless otherwise stated.
