2 chicken breasts
1 clove of garlic
1/2 tsp lemon juice
Boil the tagliatelle with a dash of olive oil and a pinch of salt.
Cut the chicken breasts into unequal pieces, place in a bowl and season with salt, black pepper a crushed garlic clove and olive oil.
finally, drizzle with a squeeze of a lemon. Make sure to not squeeze too much of it as this might overpower the entire taste of the dish.
|Cut up & seasoned chicken breasts|
slice some chorizo, sundried tomatoes and a small bunch of fresh basil
In a saucepan, add the sundried tomatoes and chorizo then sweat lightly. This is going to help with the chicken as the point of this is to render the fat from the chorizo. Its somewhat spicy fat will give the chicken a bit of character when cooking.
Add the seasoned chicken breasts to the chorizo and leave for a few minutes at a medium- low heat.
Remove the chorizo and the sundried tomatoes then add the cut- up bunch of basil and allow the chicken cook further.
Taste then tweak to preference (but this should be just right as you don’t want overpowering flavours in this hearty dish.
Add the tagliatelle, chorizo and sundried tomatoes then leave to cook at a low heat for a few extra minutes.
the chorizo and chicken tagliatelle- perfected!