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Tagliatelle with Chicken & Anchovy      HT   MC    35mins

Serves 4       Hot   Pasta   Poultry  Fish  Vegetables  Main Course  Dairy Free  Eggless



350g/12oz Tagliatelle

1 Garlic Clove, chopped

3 tbsp Olive Oil

675g/1 ˝lb Boneless Chicken Breasts

225g/8oz Green beans, broken into short lengths

1 Red Capsicum, deseeded and cut into strips

3 Spring Onions, sliced on the diagonal

4 Large Tomatoes, skinned and quartered

50g/2oz Anchovy Fillets, drained and chopped

Juice of 1 Lemon

Salt and Black Pepper




1. Heat the oil in a large saucepan, add the garlic and sauté for 2 minutes. Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 10-12 minutes.


2. Add the chicken pieces to the garlic and cook for 3 minutes, tossing well to coat in the oil. Add the beans, red pepper and spring onions to the chicken and cook for 2 minutes.


3. Add the tomatoes and anchovies and cook for a further 5 minutes. Sprinkle with the lemon juice, adjust the seasoning and cook for 2 minutes.


4. To serve - drain the pasta well and place on a warmed serving dish. Top with the chicken mixture and serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead

Not suitable


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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