Brush the chicken breasts with olive oil and place into a flameproof casserole. Add the tomatoes and pour over the stock. Sprinkle with dried basil and season with lots of pepper.
Place onto the hob and heat rapidly until boiling, then turn down the heat until just gently bubbling round the edges, cover and cook for approx. 20 minutes, moving the chicken around occasionally until cooked through.
While the chicken is cooking, cook the tagliatelle in salted water until al dente. Drain in a colander and return to the pan. Add some olive oil and season with pepper. To serve, pile the pasta on warm plates and top with the chicken and sauce. Sprinkle over the fresh basil leaves and serve immediately.
Serve with green salad.
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Free-range skinless chicken breasts from the Loué region of France4 SERVINGS
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Another Donald Russell Culinary Delight!! By Digger - 31st Aug 2014
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