Check out this delicious chicken and pasta dish from Chef Gary: it’s fresh, super quick and your little cheese monsters at home will absolutely LOVE this sauce!
Ingredients (to serve 4):
180g TS Foods Fresh Breadcrumbs
4 chicken breasts
400g fresh egg tagliatelle pasta
2 eggs, beaten
120g plain flour, seasoned with salt & pepper
4 tsp cracked black pepper
4 tsp garlic granules
4 tbsp fresh parsley
50g unsalted butter
240ml heavy cream
150g grated parmesan
2 cloves garlic, chopped
Method:
- Preheat the oven to 200C/180C fan.
- Season the breadcrumbs with the cracked black pepper and garlic granules.
- Place the flour, eggs and seasoned breadcrumbs in one bowl each. Pat dry your chicken breasts, then dredge each one in the flour, then the egg and finally the breadcrumbs.
- Sprinkle your breaded chicken with extra garlic granules and cracked black pepper (optional, depending on flavour preference). Place onto an oven tray and then bake for 30 mins (or until cooked through – cover loosely with foil if the chicken needs more time, to avoid the breadcrumbs burning). Remove from oven and allow to rest for a few minutes while you make the pasta.
- Cook the pasta as per instructions, drain and set to side (this will be added into our sauce).
- To make the sauce, melt the butter in a medium saucepan over low heat. Pour in the cream and simmer for 5 minutes. Use this time to carefully slice your chicken breasts into 4 or 5 pieces.
- Add the parmesan cheese and chopped garlic to the sauce, then whisk continuously until heated through. Add the cooked pasta to the sauce, giving it a good toss until all the pasta takes on that glorious sauce!
- Time to plate up! Divide the pasta between four plates, top each one with a sliced chicken breast and finish with the fresh parsley and extra parmesan if desired.
Enjoy! Chef Gary
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