My family and I love pasta, it’s so quick and easy. It’s comfort food at its best, especially if you add extra cheese. This delicious tagliatelle pasta in a creamy mint sauce with chicken was such a hit with my whole family, even my husband, who doesn’t think pasta is proper food loves it.
Tagliatelle is a traditional type of pasta from the Emilia-Romagna and Marche regions of Italy. Individual pieces of tagliatelle are long, flat ribbons and the texture is porous and rough, making it ideal for thick sauces. If you’re wondering why it’s in a little nest, well that’s to stop it sticking together when it’s cooking.
Mint leaves come in many varieties but are all, rich in nutrients, antioxidants and a good source of vitamin A. The mint sauce for the recipe is made from finely chopped spearmint leaves soaked in vinegar, and a small amount of sugar. It has a fresh and tangy taste with a distinct green colour. The sauce originates in England, where it is traditionally served with roast lamb. It’s also lovely with boiled new potatoes or some baked or grilled white fish. It’s just a great addition to your store cupboard of essentials. You could make your own but the supermarket version is just as good and saves time.
Now back to my recipe, it really is filling and the whole family will love it as its different to a normal pasta bake. It is so easy and a perfect weeknight dinner!
Serves 6
Ingredients
- 500g Chicken Breast (cubed)
- 1 Large onion (finally chopped)
- 1 Red or Green Pepper (sliced)
- 1 clove Garlic (crushed)
- 250g Mature Cheddar (grated)
- 300ml Double Cream
- 150g Mint Source (Readymade)
- 1 tsp Salt
- 1tsp turmeric
- 1 tsp pepper
- 500g Tagliatelle Pasta
- 2 tbsp olive oil
Method
Lightly sauté the onions in the olive oil on a medium heat. When they start to turn golden then add your garlic. Add the cubed chicken, turmeric and cook for 5 minutes on a medium heat. Then add the sliced peppers, stir for a minute and then pour over the cream. Once the cream starts to bubble then go ahead and add the mint sauce and half of the cheese. Add the salt, pepper and leave for a further 5 minutes and switch off.
Prepare your pasta as normal and place in an oven proof dish. Pour the sauce on top and the rest of the grated cheese.
Bake in the oven for 25 minutes at gas mark 180c fan oven.
Serve with a salad and enjoy.
