Tagliatelle with Chicken Sauce


serves 4
Basic Tomato Sauce (see below)
250 g (8 oz) fresh green ribbon noodles
1 tbsp olive oil
basil leaves, to garnish

chicken sauce

60 g (2 oz) 1/4 cup unsalted butter
425 g (14 oz) boned, skinned chicken breast, thinly sliced
90 g (3 oz) 3/4 cup blanched almonds
300 ml (1/2 pint) 1 1/4 cups double (heavy) cream
salt and pepper
basil leaves, to garnish


1. Make the tomato sauce, and keep warm.

2. To make the chicken sauce, melt the butter in a pan over a medium heat and fry the chicken strips and almonds for 5-6 minutes, stirring frequently, until the chicken is cooked through.

3. Meanwhile, pour the cream into a small pan over a low heat, bring it to the boil and boil for about 10 minutes, until reduced by almost half. Pour the cream over the chicken and almonds, stir well, and season. Set aside and keep warm.

4. Cook the pasta in a large pan of boiling salted water, first adding the oil. When the pasta is just tender, drain in a colander, then return it to the pan, cover and keep warm.

5. Turn the pasta into a warmed serving dish and spoon the tomato sauce over it. Spoon the chicken and cream over the centre, scatter the basil leaves over and serve at once.

basic tomato sauce

2 tbsp olive oil
1 small onion, chopped
1 garlic clove, chopped
425 g (14 oz) can chopped tomatoes
2 tbsp chopped parsley
1 tsp dried oregano
2 bay leaves
2 tbsp tomato puree (paste)
1 tsp sugar
salt and pepper

1. Heat the oil in a pan over a medium heat and fry the onion until translucent. Add the garlic and fry for another minute.

2. Stir in the chopped tomatoes, parsley, oregano, bay leaves, tomato puree (paste), sugar, and salt and pepper.

3. Bring the sauce to the boil, then simmer, uncovered, for 15 - 20 minutes until the sauce has reduced by half. Taste the sauce and adjust the seasoning if necessary. Discard the bay leaves before serving.

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