- 2 chicken breasts (diced)
- 400g fresh tagliatelle
- 200ml cream
- 1/2 sachet of Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning
- 1 glass of Esk Valley Artisanal or Estate Chardonnay
- 1 handful of chopped kale
- Zest of one lemon
- 50g chopped walnuts
- 10 fried sage leaves
- Olive oil for cooking
Method - serves 4:
First get a deep saucepan of water on to the heat ready to cook the fresh tagliatelle. Whilst that is coming to a rolling boil take a large non-stick frying pan and heat it to a medium to high heat.
Add a good glug of the oil to the frying pan and then start to gently fry the diced chicken. Once it has caramelised on all sides, sprinkle with half a sachet of the Esk Valley + Wild Fennel Co. mustard – onion – tarragon seasoning, lemon zest and then the glass of white wine. Stir and allow to reduce by half.
Next add the cream, bring to the boil, then turn down to a low heat and allow it to reduce and thicken whilst you next cook the pasta.
Place the fresh pasta into the boiling water and cook for 8 minutes. Drain through a colander and add to the cream sauce along with chopped kale.
Stir the ingredients so everything is evenly coated in the rich creamy sauce then serve in to 4 large bowls.
To finish sprinkle with the chopped walnuts and fried sage leaves.
Chef’s tip - to fry the sage crisps heat olive oil in a small frying pan on a low heat. Pop the sage leaves in, no more ten at a time, and then allow them to fry gently until crisp. Drain them on paper towel once finished and sprinkle with little sea salt.
Best paired with: