Chicken Tagliatelle with Lemon
1 lemon plus zest
Good pinch or two of Thyme dried herb & mixed herbs plus Aromat
Salt and pepper
Strips of chicken into small bite size pieces (chicken is grilled in conventional oven). 179grams for one person.
2 Tagliatelle pasta
8 small baby tomatoes halved
1 challotte or half red onion chopped
Small sprinkle of white cider vinegar
You might have seen similar but this is my take on grilled chicken in a conventional oven!!!
Put grill up to full and heat.
Meanwhile prepare chicken by putting in oven proof dish (small lasagna dish I used) remember cut chicken into bite size pieces.
Wash hands grate zest of lemon and then juice the rest of lemon sprinkle zest over chicken and pour juice in
Add all herbs and season along with white cider vinegar to taste. Massage all ingredients into chicken.
Wash hands again add, challotte or half onion chopped, tomatoes halved and olive oil and little more salt put all this in grill.
Keep close eye on turn grill down slightly and take out and turn occasionally so as chicken is cooked thoroughly and completely. This takes about 25 mins in hot grill.
While chicken is cooking put the Tagliatelle in boiling water and cook as per packet instructions.
Once pasta is ready keep about 170ml back with the pasta put back on heat add the cooked chicken, tomatoes, challotes (all from lasagne dish) into pot continue to cook on simmering heat for five to ten minutes should have lovely sauce from herbs and tomatoes and onion and chicken be lovely and tender. Lovely easy dish to make.
Make sure all ingredients are mixed in pot and serve.
4 chicken breasts finely cut
Juice of lemon and juice of orange
A little clear honey to taste and seasoning + rosemary
Half leek finely chopped and one onion finely chopped
One medium good sized carrot sliced
Two medium to large potatoes (keep skin if new potatoes if not peel of skin) sliced and season again to taste along with little parsley for topping
Half glass white or rose wine to dish before going in oven
Take four breast of chicken wash and cut into small pieces put the chicken into bottom of medium sized oven dish (deep casserole dish with lid).
Cut nob of butter and cut into pieces over chicken, add juice of one lemon and juice of one orange, season to taste with salt and pepper and add sprinkle of rosemary if like. Also before putting rosemary on put some clear honey over the chicken (meant to say do it after the nob of butter is best)
On top of chicken add white of leek finely chopped and one small/med onion finely chopped (when did last night only had leek so had to make do with vegetables that had)
One medium carrot sliced to size you want put on top of leek and onion, then two good size medium potatoes sliced season these vegetables also and put small sprinkling of parsley on top if like. Add half glass of either white or rose wine if you think there is not enough with the juices add tiny measure of water to casserole (was not necessary last night as had enough with the juices and wine)
Put lid on casserole cook at 250 for 40 mins then turn Down to 200 for another 20 mins, turn oven off after the hour but leave in for another 15 – 20 mins so as vegs are thoroughly cooked.
Note – make sure oven is at heat at start or will take longer to cook and need to leave at 250 for longer if oven not at heat at start!!!
It makes a great dish and we had with cauliflower and cheese sauce along with it. Add what herbs you want my parents don’t like them so only added a little to give hint of taste also with the juices of orange and lemon the chicken was lovely and succulent and it’s a nice easy healthy dish to make.
Half pound margarine melted in pot combined with half pint boiling water and just over three quarters pound of fruit (sultanas & currants). Simmer for five minutes then let cool.
Put in bowl pound of self raising flour – 4 level teaspoons baking soda and half pound of sugar.
Once fruit and margarine cool add to mixture Along with 4 beaten eggs as well. Mix together does 4 1 pound loaf tins cook at 175 for 40 – 45 mins till ready!!!
Pound and 10 oz self raising flour
Pound and six oz sugar
2 hazelnut low fat yoghurts usually morrisons own make
1 & half yoghurt pot of cooking oil & no more than 2oz margarine
Mix whole lot together in kenwood mixer or whatever you have!! Does 4 1 pound tins again and cook at 175 for 40 mins give or take
Cream together then add
8oz self raising flour + 2 oz drinking chocolate (more if wish)
2 medium to large eggs & 2 small eggs = 4
Add eggs individually along with little flour till everything added including left over flour add splash of milk beat well without over beating!!
Cook at 175 for 35 mins depending on oven does 2 small cake tins.
Sent from my iPad