Fresh tagliatelle in a creamy southern style sauce with parmesan, seasoning and herbs. Topped with crispy chicken, fresh parsley and red pepper flakes. Best served with a warm garlic baguette.
Serves 4
Ingredients
Tagliatelle pasta (75g per person)
Olive oil
Red pepper flakes
Fresh Parsley, chopped to finish
Crispy Parmesan Chicken
4 chicken breasts
25g panko breadcrumbs
25g parmesan
Salt & cracked black pepper
1 tsp garlic powder
Southern Style Sauce
1 white onion, diced
1 bell pepper, chopped
2 garlic cloves, minced
300ml single cream
100g parmesan
1 tsp paprika
1 tsp cayenne pepper
1 tsp dried oregano
1 tsp dried thyme
1 tsp dried parsley
Salt & cracked black pepper
Method
- Bring a saucepan of salted water to boil and cook the tagliatelle pasta as required
- Add a dash of olive oil in a frying pan on a medium heat and cook the diced onions and chopped peppers for 5-10 minutes until soft
- Add the minced garlic, paprika, cayenne pepper, oregano, thyme and season
- Mixed the herbs and seasoning for 30 seconds before adding the single cream
- Whisk the mixture until smooth and simmer to allow the sauce to thicken
- In the meantime, place the panko breadcrumbs, parmesan, garlic powder and seasoning into a shallow dish and mix
- Add in the chicken breasts until all sides are coated
- Add a dash of olive oil in a frying pan on a medium-high heat and fry the chicken breasts until cooked through and crispy on the outside
- To finish the sauce, add in the parmesan and dried parsley and mix
- Transfer the cooked tagliatelle pasta into the sauce and simmer for a couple of minutes (add a spoonful of pasta water to loosen the sauce if needed)
- Transfer the chicken to a chopping board and cut into strips
- Divide the creamy tagliatelle pasta out onto plates and top with the sliced chicken, parmesan, fresh parsley and red pepper flakes
- Best served with warm garlic bread
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