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Poached, Rosemary & Thyme Chicken with Fresh Pesto Tagliatelle

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August 9, 2016 by marksetchfield

P1060235Serves 4, prep time 20 minutes, cooking time 30 minutes

INGREDIENTS
250g of minced chicken
1 clove of garlic
1 tbsp of fresh rosemary chopped
1 tsp dried thyme
1/2 pack of tagliatelle
3 tbsp of fresh pesto
P1060231.JPGMETHOD
Fill a large pan of water and bring to the boil. Put all the ingredients into a bowl and mix. Lay out two layers of cling film, about 20cm long, spoon the mixture in a line along the cling film. Fold over the cling film and roll, tie one end and push out any excess air. Tie the other end and wrap another two layers of cling film then drop into the boiling water. Simmer for 15 minutes then remove from the pan and allow to cool. While the chicken is cooling, prepare the tagliatelle, cook as per packet instructions then mix with the pesto. When the chicken has cooled, remove the cling film and slice the roll into 2cm slices. Heat some oil in a pan and grill the chicken on both sides until golden around edges. Plate the pasta and top with the chicken and some pesto.
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