| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Italian | Celebrity, Cook, Ready, Steady | 2 | Servings |
INGREDIENTS
| 375 | g | Egg tagliolini |
| 9 | T | Olive oil |
| 1 | Beef tomato, cut into eight | |
| wedges | ||
| 1 | T | Soft brown sugar |
| 1 | T | Balsamic vinegar |
| 3 | Cloves garlic, crushed | |
| 3 | Eggs | |
| 175 | Double cream | |
| 85 | g | Parma ham |
| 8 | T | Grated Lancashire cheese |
| 150 | g | Chicken breast fillet |
| 2 | T | Chopped fresh sage |
| 125 | White wine | |
| Half a lemon, juice of | ||
| 1 | T | Chopped fresh basil |
| 1 | 190 gram pac fresh peas with | |
| mint | ||
| 1 | Bunc flat-leaf parsley | |
| Salt and pepper | ||
| Preheat the oven to | ||
| 220c/425f/Gas 7 and | ||
| Preheat the grill to high. |
INSTRUCTIONS
Cook the pasta according to packet instructions, adding 1 tbsp of olive oil to the cooking liquid. Drain. 2 For the Chutney: Heat 2 tbsp of oilve oil in an ovenproof frying pan. Add the tomato and cook for 1-2 minutes, then sprinkle over the balsamic vinegar and clove 1 crushed garlic. Season and stir, then transfer the pan to the oven and cook for about 4-5 minutes, or until softened. 3 For the Frittata: Beat together the eggs and 2 tbsp double cream and season. Roughly chop one third of the pasta and 2 strips of ham and stir into the egg mixture with 1 clove of crushed garlic. Heat 1 tbsp of olive oil in a frying pan. 4 Pour in the egg mixture and cook gently for 3-4 minutes until it begins to set. Sprinkle over 4 tbsp of grated cheese then place under the grill until the frittata is set and golden. Cut into wedges and serve with the chutney. 5 For the Stuffed Chicken: Make a horizontal cut almost all the way through the chicken to make a pocket. Fill with chopped sage and wrap the remaining ham around the chicken. 6 Heat 1 tbsp of olive oil in a frying pan, add the cicken and cook for 2 minutes on each side, then transfer the pan to the oven and continue cooking for a further 12-15 minutes, or until the chicken is cooked through. 7 For the Sauce: Heat the wine in a pan with the remaining cream and simmer rapidly until the liquid has reduced by about one third. Stir in the lemon juice, chopped basil and 2 tbsp grated cheese and season. 8 For the Pesto: Cook the peas to the instructions. Drain, then tip into a food processor. Add the mint leaves and 2 tbsp grated cheese and process until finely chopped, then add 2 tbsp olive oil and 1 clove of crushed garlic and process to combine. Season with black pepper and spoon into a bowl. 9 Drizzle 2 tbsp olive oil over the remaining peas and toss. Divide the sauce between two shallow bowls then add the pasta and a spoonful of pesto. Cut the chicken in half diagonally and sit a piece on top of each. Converted by MC_Buster. NOTES : Chef: Lesley Waters and Steven Pinder Recipe by: Celebrity Ready Steady Cook Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 871
Calories From Fat: 636
Total Fat: 71.7g
Cholesterol: 346.2mg
Sodium: 200mg
Potassium: 492.2mg
Carbohydrates: 21.5g
Fiber: 2.1g
Sugar: 11g
Protein: 35.8g