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