Mexican Chicken Tagliatelle

cook 30 mins
  • 3 tablespoons olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tablespoon tomato purée
  • 400 g (13 oz) can chopped tomatoes
  • 1 teaspoon chipotle paste or chipotle sauce
  • 2 boneless, skinless chicken breasts
  • 400 g (13 oz) tagliatelle
  • 50 ml (2 fl oz) soured cream
  • salt and pepper
  • chopped coriander leaves, to garnish
  • Heat 2 tablespoons of the oil in a saucepan, add the onion and cook for 3 minutes, stirring often. Add the garlic and cook for 2–3 minutes or until softened. Stir in the tomato purée, tomatoes and chipotle paste or sauce. Simmer for 20 minutes, adding a little water if needed, then season.
  • Meanwhile, rub the remaining oil over the chicken breasts and season well. Heat a griddle pan until smoking, add the chicken and cook for 7 minutes on each side or until lightly charred and cooked through. Alternatively, cook under a preheated hot grill.
  • Cook the pasta in a large saucepan of salted boiling water according to the pack instructions until al dente. Drain, reserving a little cooking water. Stir through the tomato sauce, adding a little cooking water to loosen if needed.
  • Cut the chicken into bite-sized pieces and stir through the pasta. Spoon into serving bowls, sprinkle with the coriander and serve with dollops of soured cream.
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