One Pot Chicken & Tomato Tagliatelle

Name: One Pot Chicken & Tomato Tagliatelle
Cook time: 25 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 jar Ballymaloe 100 Recipe Sauce; 150 ml double cream; 2 chicken breasts; 4-6 nests tagliatelle; 150 g cherry tomatoes (chopped); 1 handful of spinach; 400 ml chicken stock; 1 tsp oregano; 1 tbsp olive oil

Serves 4

Cook: 25 mins

Serves 4

1 jar Ballymaloe 100 Recipe Sauce

150 ml double cream

2 chicken breasts

4-6 nests tagliatelle

150 g cherry tomatoes chopped

1 handful of spinach

400 ml chicken stock

1 tsp oregano

1 tbsp olive oil

Method

Step 1

Prep: Chop the cherry tomatoes. Dice the chicken breasts into bite-sized chunks and season to taste.

Step 2

Heat the oil in a large skillet over medium-high heat. Add the diced chicken and cook for 8-10 minutes, stirring often, until golden and cooked through. Remove from the pan.

Step 3

Reduce the heat and add the chopped tomatoes. Cook for 2-3 minutes until softened.

Step 4

Pour in the Ballymaloe 100 Recipe Sauce, chicken stock and cream. Add in the pasta and simmer, uncovered, until the pasta is tender and the sauce thickens (about 12-15 minutes).

Step 5

Add the spinach and stir until wilted.

Step 6

Stir everything gently to combine and season to taste before serving.

Chef's Tips

Divide among shallow bowls. Top with freshly grated Parmesan and a squeeze of lemon if desired. Serve with garlic bread in the side.

Serving Suggestions & Notes

No Tagliatelle? No problem: This dish works just as well with Linguine or Spaghetti. | Use your leftovers: If you happen to have any leftover roast chicken, you can simply add that to the sauce instead of cooking the chicken breast.