Grilled Chicken, Leek and Garlic Tagliatelle
Over a year ago
5,685 views
Ingredients
- 2 chicken breasts or mini breast fillets
- 1 leek
- 250g cream cheese with garlic and herbs
- 3 cloves garlic
- a splash milk
- a big sprinkle Mixed herbs (dried is fine)
- as much as you need tagliatelle
- 1 vegetable oxo cube
- to taste salt and pepper
- olive oil
Accompaniment
SponsoredPremiere Loire Anjou Chenin Blanc
A deliciously refreshing Loire Chenin Blanc. Fresh aromas of apple blossom and a touch of honey. Soft and rounded white wine showing luscious peach and melon fruits. Buy this wine if you like: Ripe whites with lively fruit and fragrant aromatics.
Description
Light chicken and tagliatelle dish - Perfect For Spring
Method
-
1
Chop your chicken into thin strips. Coat it in olive oil and put it under the grill (medium temperature) for about 20 mins, or until cooked.
Meanwhile, chop the leeks and crush the garlic. Fry them in a saucepan with a bit of olive oil until the leeks start to soften.
Add the cream cheese, milk, herbs and Oxo cube, and simmer on a low heat.
When the chicken is almost cooked, boil the tagliatelle, then as soon as the chicken is cooked through, remove it from the grill and chop it into smaller bite size strips. Tip them into the sauce and wait for the pasta to cook.
When it's ready, add your salt and pepper, drain the pasta, then tip it into the pan with the sauce and stir it all together.
Goes very well with garlic dough balls if you don't mind stinky breath in the morning :)
Is this photo the right image for the recipe?