360 Degrees Spinach Tagliatelle with Lemon Chicken Recipe

written by Yummy Editorial 5th July 2016


360 Degrees Spinach Tagliatelle with Lemon Chicken Recipe

Serves: 2 Prep Time: Cooking Time:


2 portions spinach tagliatelle
150 gm sun-dried tomato, julienned
75g sugar snap peas, blanched and julienned
¼ bunch spring onion, thinly sliced
1/2 red onion, diced
1 clove garlic, minced
2 tablespoons olive oil
Grated Parmesan cheese
2 chicken breasts, bones and skin removed
5 ml olive oil
1 teaspoon fresh squeezed lemon juice
1 clove garlic, thinly sliced
½ sprig rosemary leaves, chopped
Salt and pepper to taste

Spinach Tagliatelle

380 gm 00 flour
2 whole eggs
100 gm spinach, picked, washed, blanched and finely chopped
2 tablespoons olive oil


For the pasta

  • In a large bowl, mix the chopped spinach, eggs and olive oil
  • Place the flour in a mound on your work surface, then make a well in the middle
  • Place the wet ingredients in the well, then gradually work in the flour until incorporated
  • Knead the dough briefly, then roll through a pasta machine until desired thickness
  • Cut into tagliatelle-width strips

For the chicken

  • Mix all marinade ingredients, then spread over the chicken breasts
  • Allow to marinate for at least 30 minutes
  • Grill or pan fry until cooked, then cut into strips

For the dish

  • Sautee the onion, garlic and rosemary in the olive oil in a hot pan until soft
  • Add the sun-dried tomatoes, chicken breast and snow peas, combine
  • Cook the tagliatelle in boiling salted water until al dente – fresh pasta cooks fast, around 2 minutes only
  • Drain past and add to the pan
  • Add the spring onions, combine
  • Season to taste with salt and pepper
  • Serve in a bowl then top with grated Parmesan

360 degrees Spinach Tagliatelle with Lemon Chicken


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