About this recipe:I tried to create an Italian dish similar to ones I would find in restaurant, after several attempts I came up with this which is now a family and friends favourite midweek dish. It's so quick and easy to make. Serve with garlic and rosemary focaccia bread or sun-dried tomato bread with tagliatelle verdi, which makes the dish more colourful, and grated Parmesan cheese on top.
4 chicken breast fillets, cut into 2.5cm (1 in) pieces
300ml white wine
1 long red chilli, finely chopped (optional)
1/2 small jar sun-dried tomatoes in oil
500ml fresh chicken stock
2 sweet red peppers or regular red peppers, sliced
10 plum or cherry tomatoes, halved
100ml single cream (or yoghurt for a healthier option)
sea salt and freshly ground black pepper
1 small pack fresh basil, chopped
1 pack fresh tagliatelle verdi
grated Parmesan cheese to serve
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Method Prep:15min › Cook:25min › Ready in:40min
Put a large pan of water on to boil.
In a pan stir fry oil, onion and garlic for 5 minutes, till onion is soft. Add chicken and stir until it turns white.
Add wine, chilli and sun-dried tomatoes and reduce, stirring occasionally, for 5 to 10 minutes.
Add stock, peppers and tomatoes and stir well, then simmer with a lid on for 10 minutes, or till the veg is soft and the chicken is no longer pink in the centre.
Add fresh tagliatelle to the pan of boiling water and cook till al dente according to the time indicated on the packet.
Add cream, salt, pepper and basil to the chicken mixture. Drain the tagliatelle and toss with the chicken and sauce in the pan. Serve on individual plates with a generous sprinkling of Parmesan cheese.
Very easy to prepare and make. I didn't add the chilli on this occasion and felt the dish was perfect without, however I'm sure if you wanted a subtle 'kick' to the dish it would be just as delicious. I will definitely be making this again but would perhaps add a little less stock as I had to add cornflour to thicken it up. - 09 Mar 2014