Tagliatelle Watercress Sauce with Lemon Chicken
Over a year ago
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Ingredients
- 3 -4 knobs butter
- 1 juice of lemon
- 2 tblsp chicken breasts
- 8 cherry tomatoes
- 2 tblsp Cornflour
- 1 cup milk
- 1 oxo cube
- 200 gms grated cheese, mature cheddar
- 1 knob butter
- 200g dried Tagliatelle
- 1 bunch Fresh watercres
Accompaniment
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Method
-
1
Spread the butter on the the Chicken Breast's plump sides.
Squeeze the Lemon Juice and Olive Oil into a Casserole Dish.
Split and place the tomatoes on the buttered breasts
With the breasts in the covered dish, cook for 25 minutes
at 180 c.
THE SAUCE
Mix the Cornflour with the Cold Milk in a pan, heat gently
stirring all the time.
Add the Oxo, Grated Cheese and knob of butter. Heat until piping hot and creamy(keep stirring)
Cook the Tagliatelle in water and strain well.
Cut the watercress and gently blend into the piping hot sauce.
Combine the Pasta and Sauce.
Plate up the Pasta.
Remove the Breasts discarding the juice and set on the plated Pasta.
ENJOY
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