Larbre34 wrote: »
Couldn't be simpler.
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.