Grilled Chicken and Rainbow Vegetable Tagliatelle
Over a year ago
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Ingredients
- 1 red onion. finely chopped
- 1 yellow pepper diced
- 2 handfuls baby spinach. shredded
- 1 pack cherry tomatoes. halved
- 2 chicken breasts
- a splash milk
- a splash water
- a pinch Basil. dried
- a pinch Oregano. dried
- a sprinkle sugar
- 4 Cloves garlic. crushed
- a handful cheese. grated
- as much as you need Fresh Tagliatelle pasta
- olive oil
- salt and pepper to taste
- a big squirt tomato puree
- 1 Vegetable Stock Cube
Accompaniment
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Description
Very "Italian" - healthy, hearty & colourful & the flavours work so well together
Method
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1
Chop your onions, garlic, pepper and tomatoes.
Begin to fry the onions and garlic for a minute or two, then add the peppers. Fry for a further 3 minutes, then add the tomatoes and tomato puree, and continue to cook on a medium heat.
Thinly slice your chicken breasts and coat them with olive oil, salt and pepper. Pop them on a bed of foil under the grill for about 10 minutes, checking on them regularly and turning if needed.
Whilst the chicken is cooking, add the milk, water, oxo cube, herbs, salt and pepper to the vegetables, making a creamy sauce. Simmer.
FInely chop your baby spinach leaves.
When the chicken is almost cooked, add boiling water to your pasta (this is assuming you use fresh pasta as I do- otherwise you should have put your pasta on 5 minutes ago!) and boil until cooked.
At the same time, add the spinach to the vegetables (it doesn't take more than 3 minutes).
When it's all done, stir some cheese into the sauce then take it off the heat.
Serve with pasta on the bottom layer, then vegetables in the middle, with your chicken strips laid on top. Sprinkle with a bit more basil and cheese for extra flavour.
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