Poached Rosemary & Thyme Chicken with Fresh Pesto Tagliatelle

P1060230 copy.jpgServes 4, prep time 20 minutes, cooking time 30 minutes

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

Fill a large pan of water and bring to the boil. Put the chicken, garlic and herbs into a bowl and mix well. Lay out two layers of cling wrap, about 20cm long, and spoon the mixture in a line along it. Fold the clingwrap over and roll, then tie one end and push out any excess air. Tie the other end firmly, then cover with another two layers of cling wrap, tying in the same way. 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 wrap and slice into 2cm slices. Heat a splash of oil in a pan and fry the chicken
on both sides until golden around edges. Plate the pasta and top with the chicken and some pesto.

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