Tagliatelle with Chicken, Olives and Sun-Dried Tomatoes

    30 min

    Tagliatelle pasta tossed with sautéed chicken, spring onions, black olives and sun-dried tomatoes.

    69 people made this

    Serves: 2 

    • 100g (4 oz) tagliatelle pasta
    • 2 skinless, boneless chicken breast fillets - diced
    • 2 spring onions, chopped
    • 1/2 teaspoon dried basil
    • 75g (3 oz) black olives, pitted and sliced
    • 2 tablespoons olive oil
    • 1 clove garlic, minced
    • 2 tablespoons freshly grated Parmesan cheese
    • 10 sun-dried tomatoes, softened
    • handful minced fresh parsley

    Prep:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to packet instructions; drain.
    2. In a large frying pan over medium high heat, cook chicken until browned and juices run clear, 5 to 10 minutes. Stir in spring onions, basil, olives, olive oil, garlic, Parmesan, sun-dried tomatoes and parsley; cook 5 minutes, or until garlic is golden and whites of onions are translucent. Toss chicken mixture with pasta; serve.

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    Reviews in English (29)


    Used different ingredients. As i wanted to cut out the parmesan, i decided to use a spoonful of tomato puree and some lemon juice which gave the recipe a nice fresh flavour.  -  05 Feb 2009


    This was a great meal. Make sure when you cook the chicken that its in small bites. I made the mistake of making them a little big and so it was hard. Also i think i would have changed the noodles to soemthing smaller, because it was very filling. I really liked this recipe, and i dont like chicken or olives. I was at first going to take out the olives but at the last second i kept them in. They help with the taste and you can always do what i did, put them to the side. Try it, see what you think.  -  15 Sep 2008


    Used different ingredients. i really enjoyed this recipe...i also added a some artichoke hearts to it & a small amount of lemon juice...good stuff indeed!  -  15 Sep 2008