Sundried Tomato Chicken Tagliatelle with Crisp Apple Salad

Serving size

1 person 2 people 4 people

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

(Dried Rubbed Oregano 100%.)
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

Allergens

Contains: Nuts, Mustard

May Contain: Soya

Nutritional Information

Typical values	per 100g	per portion
Energy	142Kcal	712Kcal
	596kJ	2981kJ
Fat	6.3g	32g
of which saturates	1.3g	6.8g
Carbohydrates	13g	64g
of which sugars	2.4g	12g
Protein	8.6g	43g
Salt	0.34g	1.7g
Fibre	1.5g	7.3g

Back

High protein 8 plants Low sat fat Family classics

Sundried Tomato Chicken Tagliatelle with Crisp Apple Salad

Prep time: 20 mins

Total time: 30 mins

Cuisine: Italian

Food group: Poultry

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.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

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