This is a great way of using up leftovers from a roast chicken and makes a great midweek supper – quick to prepare and delicious.
Tagliatelle is bound with homemade basil, garlic and parsley oil, roast chicken and a little parmesan.
Chicken and Herb Tagliatelle
For the Pasta: 225g Dried Tagliatelle, 150g Roast Chicken (Diced/Stripped) (Heated), Small Handful Shaved Parmesan, Sea Salt, Cracked Black Pepper, 25ml Reserved Pasta Cooking Water
For the Herb Oil: 75ml Rapeseed Oil, 1/2 Garlic Clove, Large Handful Chopped Basil, Large Handful Chopped Parsley, 1/4 Green Chilli (Seeds Removed)
1) Bring a large pan of salted water to the boil and cook the pasta.
2) Meanwhile, make the herb oil by combining all of the ingredients in a spice blender or food processor and blitz to combine (be careful not to over blend).
3) Once the pasta is cooked, drain and return to the pan. Add herb oil to taste, the roast chicken, shaved parmesan, reserved cooking water and cracked black pepper (and a little sea salt if desired). Fold well to combine and serve.