Home Recipes Products Menu
Feed a crowd

Chicken and cherry tomato burst tagliatelle

Win over hearts… and tummies with the ultimate weekend meal.

4SERVES
15MIN PREP
20MIN COOK

INGREDIENTS

  • 400g Steggles Herb and Garlic Chicken Breast Tenders
  • 400g dried tagliatelle, or other long pasta
  • 400g very ripe cherry tomatoes or grape tomatoes
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic, very thinly sliced
  • Pinch dried chilli flakes
  • 100g baby spinach
  • Baby basil leaves, shaved parmesan and lemon wedges to serve
COPY TO CLIPBOARD

METHOD

  1. Heat oven according to packet instructions for Steggle Tenders. Cook according to packet instructions.

  2. Meanwhile, bring a large saucepan of salted water to boil over high heat. Cook pasta for 2 minutes less than packet instructions, or until al dente. Drain pasta, keeping the cooking water.

  3. Line an oven tray with baking paper, add tomatoes, drizzle with 1 tbsp olive oil, season with salt and pepper to taste.  Roast for final 10 minutes until splitting and softened slightly while cooking Chicken Breast Tenders.

  4. At the same time, heat remaining oil in a large frying pan on low heat. Add garlic and chilli, fry gently, stirring often until starting to turn golden (5-8 minutes). Add pasta and ½ cup pasta cooking water, turn heat to high, stir and toss with tongs until creamy. Add spinach and tomatoes, toss gently to combine, divide between plates. Serve with Chicken Breast Tenders, scatter with parmesan and serve with lemon wedges.

  • 400g Steggles Herb and Garlic Chicken Breast Tenders
  • 400g dried tagliatelle, or other long pasta
  • 400g very ripe cherry tomatoes or grape tomatoes
  • 3 Tbsp extra virgin olive oil
  • 3 cloves garlic, very thinly sliced
  • Pinch dried chilli flakes
  • 100g baby spinach
  • Baby basil leaves, shaved parmesan and lemon wedges to serve
COPY TO CLIPBOARD
  1. Heat oven according to packet instructions for Steggle Tenders. Cook according to packet instructions.

  2. Meanwhile, bring a large saucepan of salted water to boil over high heat. Cook pasta for 2 minutes less than packet instructions, or until al dente. Drain pasta, keeping the cooking water.

  3. Line an oven tray with baking paper, add tomatoes, drizzle with 1 tbsp olive oil, season with salt and pepper to taste.  Roast for final 10 minutes until splitting and softened slightly while cooking Chicken Breast Tenders.

  4. At the same time, heat remaining oil in a large frying pan on low heat. Add garlic and chilli, fry gently, stirring often until starting to turn golden (5-8 minutes). Add pasta and ½ cup pasta cooking water, turn heat to high, stir and toss with tongs until creamy. Add spinach and tomatoes, toss gently to combine, divide between plates. Serve with Chicken Breast Tenders, scatter with parmesan and serve with lemon wedges.

You might also like…

Feed a crowd

Chicken and vegetable pies

10 min prep
40 min cook
Feed a crowd

Sweet chilli and lime chicken kebabs

100 min prep
25 min cook
Feed a crowd

Chilli chicken drumsticks

15 min prep
40 min cook
Feed a crowd, Nutritious Turkey

Turkey sliders with fennel and green apple slaw and relish

25 min prep
10 min cook
Feed a crowd

Chilli chicken drumsticks

15 min prep
40 min cook
Recipe saved to My Favourites
Link copied to clipboard
Copied to clipboard