Ingredients (10 portions)PreparationAdvance Preparation
Pre-Heat oven to 180oC (350oF) gas 4. Warm Serving Plates
1. Brush each chicken breast lightly with the herb paste, wrap with bacon rasher, cover, label and keep refrigerated until required for use.
2. Make up the bouillon by whisking in the 25g paste to 1 ltr boiling water. Bring the cacciatora sauce to the boil over a medium heat, keep hot.
3. Place the chicken on a lightly oiled baking sheet, bake in the oven until thoroughly cooked and the bacon is crispy.
4. Cook the tagliatelle in simmering bouillon, drain.
5. Place the tagliatelle centre of plate, mask over the sauce or serve separately, with slices of chicken laid over as required. Garnish with the freshly chopped tarragon & parsley.
Typical Nutrient Values per serving:
393 calories, 6.2g sugars, 6.9g, of which saturates 1.9g, 2.09 salt (based on sodium).
Handy hint
For additional tasty garnish sprinkle with crispy lardons of smoked bacon and finely chopped tomato. Add a little olive oil to the cooked and drained pasta to give it a shine and prevent any sticking.
Healthy Hint
Keep added salt to a minimum. Use an unsaturated oil (olive or sunflower) and reduce the quantity used. This helps to provide a healthy balanced dish.
CCPs
Minimise hand contact with high risk protein to reduce possibility of cross contamination
Always wash your hands after handling raw food
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before each test using approved wipes
Leftover food for recovery should be, chilled rapidly, covered, labelled, refrigerated and used within 24 hours
Discard leftover food of over 2 hours hot holding
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