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Tuscan Chicken Pasta

A hearty meal with a deliciously sweet sauce!

Traditional Mead Made with Traditional Mead

Ingredients

  • x1 Large Chicken Breast (Cut into pieces)
  • 1/2 A bag of Spinach
  • 450g Cherry Tomatoes
  • 75ml Traditional Mead
  • Handful of Basil (Leaves & Stalks)
  • x2 Cloves of Garlic
  • x2 Shallots (Sliced)
  • 150ml Cream
  • Parmesan (grated or shaved)
  • x1 Chicken or Veg Stock cube
  • 450g of chosen pasta (Preferably Tagliatelle)

Equipment

  • Large Heavy Bottom Pan
  • Fine grater or microplane

Recipe info

  • Serves 4
  • Prep time: 10 mins
  • Cook Time: 25-30mins

Get it Prepped

  1. Boil a full kettle
  2. Preheat pan on a medium high heat with a drizzle of oil
  3. Slice Cherry Tomatoes in half, add salt and set aside
  4. Peel and finely chop Garlic (or use a fine grater)
  5. Slice Shallots
  6. Chop Basil Leaves and Stalks seperately
  7. Chop your chicken seperately and season with salt and pepper (or chicken seasoning if you have it)
  8. IMPORTANT! ALWAYS CLEAN ANY SURFACE THE RAW CHICKEN HAS TOUCHED BEFORE HANDLING ANYTHING ELSE!

Get cooking

  1. In the pan, saute the chicken breast pieces until browned (but not fully cooked)
  2. Set the Chicken pieces aside and add the shalots to the pan, allow them to pick up the browning in the pan and go transluscent.
  3. Add the Garlic & Basil stalks and simmer on a medium heat until fragrant
  4. Add the halved tomatoes until they blister and release thier juices (the skin is wrinkly and sliding off)
  5. Add the Traditional Mead to the pan to de-glaze the bottom
  6. Add the stock cube and mix regularly until fully combined
  7. Re-introduce the partially cooked chicken to the pan.
  8. Cook the pasta on a pot of heavily salted boiling water.
  9. Reduce the heat on the tomato and chicken base and add the cream & 3/4 of your parmesan (save the rest for garnish)
  10. Once the pasta is mostly cooked add it to the pan and allow it to finish cooking in the sauce

Serving

  1. Before serving take the largest piece of chicken and slice in half to ensure it is cooked through
  2. Serve in a shallow bowl with basil leaves and a grating of parmesan