Create an elegant dining experience with this Serrano Ham Wrapped Chicken Breast on Tagliatelle with Pesto and Roasted Tomatoes recipe. This dish brings together the succulence of chicken breast, the boldness of serrano ham, the richness of pesto, and the sweetness of roasted tomatoes, promising a meal that’s both elegant and bursting with flavour.
The star of this dish is the Serrano ham-wrapped chicken breast, cooked until it’s tender and infused with layers of taste. The serrano ham adds a salty and smoky depth that beautifully complements the chicken.
Adding a touch of richness and vibrancy to the plate is the pesto. This pesto, drizzled over the tagliatelle, offers a burst of herbal freshness and a rich and velvety texture.
Serving as a delightful contrast, the dish includes roasted tomatoes. These tomatoes, roasted until they’re caramelised and bursting with sweetness, add a touch of indulgence and a pop of colour to the plate.
To create a harmonious balance, the recipe includes tagliatelle. This tagliatelle, cooked until it’s perfectly al dente, serves as a wonderful base to soak up the rich flavours of the dish.
This Serrano Ham Wrapped Chicken Breast on Tagliatelle with Pesto and Roasted Tomatoes recipe is an excellent choice for those occasions when you want a meal that’s both elegant and delectable. It’s a dish that’s sure to impress, whether you’re cooking for yourself or for someone special.
Before you get started make sure you wash the veggies and gather the necessary cooking tools. For this recipe you will need a baking tray, garlic press, large saucepan, colander and a pan.
Serrano Ham Wrapped Chicken Breast on Tagliatelle with Pesto and Roasted Tomatoes
Print RecipeIngredients
- 4 Slices of Serrano Ham
- 2 Chicken Breasts
- 125g Baby Plum Tomatoes
- 1 Garlic Clove
- 200g Fresh Tagliatelle
- 10g Chicken Stock Paste
- 32g Fresh Pesto
- 200ml Reserved Pasta Water
- 20g Butter
Instructions
Step 1: Start with the Chicken
Start by preheating your oven to 220°C/200°C fan/gas mark 7.
On a clean board, lay 2 slices of Serrano ham lengthways. Place a chicken breast horizontally across the middle and then wrap the ham around the chicken to securely enclose it.
Repeat this process with the remaining chicken breasts and ham slices. Place these wrapped chicken pieces on a baking tray lightly coated with oil, ensuring the seam side of the ham is facing down. Remember to wash your hands and equipment thoroughly after handling raw chicken.
Step 2: Do the Prep
Give the wrapped chicken a drizzle of oil and then roast them on the middle shelf of your preheated oven. Allow them to cook until they are no longer pink in the middle, which usually takes around 25-30 minutes. It’s crucial to ensure the chicken is fully cooked.
While the chicken is roasting, halve the tomatoes, and peel and grate the garlic (or use a garlic press).
Also, prepare a large saucepan of water, adding 1/2 tsp of salt, and bring it to a boil. This water will be used to cook the pasta.
Step 3: Add the Tomatoes
When there’s about 10 minutes left of the chicken’s roasting time, add the halved tomatoes to the same baking tray as the chicken. Drizzle the tomatoes with olive oil and season them with salt and pepper.
Continue roasting for the remaining time until the tomatoes have softened, and the chicken is thoroughly cooked. Once both are done, remove the chicken from the oven, transfer it to a board, cover it, and let it rest for about 3-4 minutes.
Step 4: Cook the Tagliatelle
As the chicken rests, add the tagliatelle to the boiling water in the saucepan. Bring the water back to a boil and cook the tagliatelle until it’s tender, which usually takes about 3-4 minutes. Don’t forget to reserve some pasta water for the sauce before draining the pasta in a colander. Return the drained pasta to the pan, drizzle it with oil, and give it a stir to prevent sticking.
Step 5: Add the Pesto
In a medium frying pan, heat a drizzle of oil over medium heat. Once it’s hot, add the grated garlic and stir-fry for about 1 minute. Then, pour in the pasta water you reserved earlier and add the chicken stock paste. Allow the mixture to come to a boil and then let it simmer until it’s reduced by half, which generally takes 4-5 minutes.
Lower the heat to low, and gradually add the pesto and butter (as specified in the pantry). Vigorously stir everything together until the butter has melted, and the sauce is well combined. Remove the pan from the heat.
Step 6: Finish and Serve
Taste the sauce and season it with salt, pepper, and lemon juice if needed. Add the cooked tagliatelle to the pan and toss it in the sauce until well coated.
After the chicken has rested, cut it widthways into slices that are about 2cm thick.
Now it’s time to plate up. Share the pesto-coated tagliatelle evenly between your serving plates. Top the pasta with the sliced chicken and the roasted tomatoes.
With everything ready, it’s time to indulge in your delicious meal. Enjoy!
