Serves 4, prep time 20 minutes, cooking time 30 minutes
250g of minced free-range chicken
1 garlic clove, chopped
1 tbsp of fresh rosemary, chopped
1 tsp dried thyme
Salt & pepper
1 tbsp of oil
250g of tagliatelle
3 tbsp of fresh pesto
Micro herbs to serve
Cling film for cooking
Bring a large pan of salted water to the boil.
Place the chicken, garlic and herbs into a bowl, season and mix well.
Lay a sheet of cling-wrap on the counter, (about 20cm), then spoon the chicken mixture in a line along the centre.
Fold the cling-wrap 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 film, tying in the same way.
Drop into the boiling water, reduce the heat to a simmer for 15 minutes then remove from the water and allow to cool.
While the chicken is cooling, prepare the tagliatelle as per packet instructions, drain, mix with the pesto and set to one side.
When the chicken has cooled, remove the cling film and slice into 2cm slices.
Heat the oil in a pan, over medium-high heat.
Gently fry the chicken on both sides until golden around edges.
Plate the pasta and the chicken and top with micro herbs.