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Sundried Tomato Chicken Tagliatelle with Crisp Apple Salad
Our take on the viral 'Marry Me' chicken. Starring our tender British free-range chicken breast, simmering away in a luscious sauce, with tangy sundried tomato, sundried tomatoes, herby oregano a decadent cashew cream. Toss through our new brown rice tagliatelle to soak up all the flavour. Serve with a fresh apple salad for the perfect bite.
High protein
8 plants
Low sat fat
Family classics
Serving size
Ingredients
- 20g sundried tomatoes (Sundried Tomato Halves [Sundried tomatoes 92-88% (Turkey), Salt 8-12% (Turkey), E330 (Citric Acid) 0.4 %, E300 (Ascorbic Acid) 0.35 %], Water, Spirit Vinegar, Rapeseed Oil, Oregano, Salt)
- 1 tbsp dried oregano
- 2 onion
- 600g British Free Range chicken thighs
- 400ml cashew cream (Nuts) (water, cashew (7%), sunflower oil, stabiliser (arabic gum, xanthan gum), sea salt)
- 250g brown rice tagliatelle pasta (Soya) (brown rice flour (100%))
- 80g mixed salad leaves
- 160g green beans
- 2 tsp Dijon mustard (Mustard) (Water, Mustard Seeds (Ground), Spirit Vinegar, Salt)
- 4 tbsp sundried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp apple cider vinegar (apple cider vinegar (100%))
- 4 garlic clove
- 1 apple
Nutritional Information
Calories: 712
Protein: 43g
Carbs: 64g
Fat: 32g
Sundried Tomato Chicken Tagliatelle with Crisp Apple Salad
Our take on the viral 'Marry Me' chicken. Starring our tender British free-range chicken breast, simmering away in a luscious sauce, with tangy sundried tomato, sundried tomatoes, herby oregano a decadent cashew cream. Toss through our new brown rice tagliatelle to soak up all the flavour. Serve with a fresh apple salad for the perfect bite.
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Cooking Instructions
Before you start
- Turn the grill to high (240C)
- Line a baking tray with silver foil
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a large bowl, a grater, a sieve & a measuring jug
Grill the beans
- Trim the green beans and cut into thirds
- Add the green beans to the foil-lined baking tray, drizzle with 1 tsp oil and season with salt and pepper
- Grill for 8-9 mins, until soft and golden
Fry the chicken & cook the pasta
- Meanwhile, thinly slice the onions. Finely grate the garlic. Slice the chicken into 1cm thick strips
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the chicken and three-quarters of the onion and cook for 5 mins, until golden. Season with salt and pepper
- Meanwhile, add the tagliatelle to the saucepan and boil for 13-15 mins, until cooked. Reserve 100ml pasta water, then drain
Finish the prep
- Thinly slice the apple. Roughly chop the sundried tomatoes
- Add the remaining onion to the large bowl with the vinegar. Season with salt and pepper and toss to coat
Simmer the sauce
- Add the garlic to the chicken and cook for 30 secs, then add the sundried tomatoes, cashew cream, sundried tomato paste, oregano and the reserved pasta water. Stir to combine, bring to the boil and simmer for 6-8 mins, until thickened. Taste and season if needed
- Add the cooked pasta to the pan and toss to coat in the sauce
Finish the salad & plate up
- Add the mustard and 1 tsp oil to the onion bowl. Mix well, then add the green beans, sliced apple and salad leaves. Toss to coat
- Check your chicken is cooked through by cutting a large piece in half; the flesh should be white and the juices running clear
- Serve the chicken tagliatelle into bowls, with the salad alongside
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