Roast chicken with tomato pesto and fresh tagliatelle

Recipe from Dualit created by Monica Galetti


Prep time: 45 minutes

Cook time: 30 minutes


2 corn-fed chicken breasts or similar

Salt and pepper

Rapeseed oil

Knob of butter


60g fresh basil leaves

70g sundried tomatoes

1 garlic clove

60g Parmesan

100ml olive oil

Pinch salt and pepper


180g strong flour/pasta flour

1 large egg

2 egg yolks

Pinch salt



  • Place all pesto ingredients in the mini chopper bowl and blitz while adding the oil


  • Place all the ingredients in a mini chopper bowl and blitz on a low speed to form a ball
  • Wrap in cling film and rest for 30 minutes before rolling out pasta dough. Roll thinly or pass through a pasta machine and cut into strips to make fresh tagliatelle
  • Cook in boiling salted water for 1.5-2 minutes and drain
  • Add 2 tbsp of the pesto per portion of pasta and mix through to coat well
  • Heat a non-stick oven pan and drizzle with a little oil


  • Season the chicken breast with salt and pepper and cook skin side down first, once browned on both sides
  • Place the chicken breast in an oven preheated to 220C and cook for about 6 minutes turning over halfway. Ensure the chicken is heated thoroughly before serving
  • Cut into thick slices and place on the pasta
  • Shred some fresh basil over the top, serve hot, and enjoy!