I can find plenty of recipes online for the Chicken Tagliatelle with the creamy sauce but can't seem to find suitable one for the tomatoey one (I don't know the name sorry).
Brown the chopped chicken on a high heat till golden, season well, add well chopped garlic and shallots to taste, then some chopped or dried basil and a tin of tomatoes, some halved sweet vine cherry tomatoes and a chicken or vegetable stock pot. Stir well on a medium heat.
Meanwhile cook some good quality dried tagliatelle until al dente. Make sure the chicken mix has reduced a bit to take some of the liquid out and increase intensity, then add the cooked tagliatelle to the sauce with a few tablespoons of the starchy pasta water and gently stir to coat the pasta.
Serve with a little garlic bread or fresh bread with oil and balsamic on the side and a nice Italian red.
Brown the chopped chicken on a high heat till golden, season well, add well chopped garlic and shallots to taste, then some chopped or dried basil and a tin of tomatoes, some halved sweet vine cherry tomatoes and a chicken or vegetable stock pot. Stir well on a medium heat.
Meanwhile cook some good quality dried tagliatelle until al dente. Make sure the chicken mix has reduced a bit to take some of the liquid out and increase intensity, then add the cooked tagliatelle to the sauce with a few tablespoons of the starchy pasta water and gently stir to coat the pasta.
Serve with a little garlic bread or fresh bread with oil and balsamic on the side and a nice Italian red.
