Chicken and Oregano Italian Tagliatelle
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Servings
2/3 people
Servings
2/3 people
Chicken and Oregano Italian Tagliatelle
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
2/3 people
Servings
2/3 people
Ingredients
  • 2 (360g) free range chicken breast cut into 2cmx3cm cubes (leftover roast chicken is also delicious)
  • 1 tbsp olive oil
  • 200 g tagliatelle
  • 1 tsp dried oregano
  • 250 g Greek yoghurt
  • 1 jar (400g) Ballymaloe Italian Tomato Pasta Sauce
  • 25 g Mozzarella grated
  • 25 g cheddar grated
  • To serve: a little freshly grated Parmesan and fresh basil leaves
Units:
Instructions
  1. Bring a saucepan of water to the boil, add salt and once boiling again stir in the tagliatelle and bring back to the boil for 4 minutes, remove from the heat with the lid on and leave to sit for 5/6 minutes test the pasta and once cooked then drain.
  2. While the pasta is cooking cube the chicken breasts and place in a bowl, add the olive oil, oregano and a generous pinch of Maldon sea salt and freshly cracked black pepper, toss to coat evenly.
  3. Heat a large frying pan and seal the chicken pieces and cook fully until firm to the touch and fully cooked through. Remove to a warm plate to rest while you prepare the sauce.
  4. In another saucepan heat the delicious Ballymaloe Italian Tomato Pasta Sauce, do not boil the sauce, bring to simmer, add in the Greek yoghurt (NB: boiling the sauce will cause the yoghurt to split) stir to combine and sprinkle in the cheddar and mozzarella. Stir and taste and add a pinch of sea salt if necessary, to balance.
  5. Add the warm chicken to your delicious sauce, add the tagliatelle and stir to coat every strand, place delicious mounds onto warmed plates, and finish with torn basil and a little freshly grated parmesan. Enjoy!