One Pot Chicken & Tomato Tagliatelle

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

Method

1. Prep: Chop the cherry tomatoes. Dice the chicken breasts into bite-sized chunks and season to taste.
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.
3. Reduce the heat and add the chopped tomatoes. Cook for 2-3 minutes until softened.
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).
5. Add the spinach and stir until wilted.
6. Stir everything gently to combine and season to taste before serving.

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