Serrano Ham Wrapped Chicken Breast on Tagliatelle

Drizzle the chicken with a little oil, then roast on the middle shelf of your oven until cooked through, 25-30 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Meanwhile, cut the tomato into 1cm chunks.

Peel and grate the garlic (or use a garlic press). 

Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

When the 10 mins of roasting time remain, add the tomato chunks to the same baking tray as the chicken. Drizzle with olive oil and season with salt and pepper.

Roast for the remaining time until the tomatoes have softened and the chicken is cooked, 8-10 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle. 

Once cooked, transfer the chicken to a board. Cover and allow to rest, 3-4 mins.

Meanwhile, add the tagliatelle to the pan of boiling water and bring back to the boil. Cook until tender, 3-4 mins.

Once cooked, reserve some pasta water (see pantry for amount) for the sauce, then drain in a colander.

Pop back in the pan, drizzle with oil and stir through to stop it sticking together.   

Meanwhile, heat a drizzle of oil in a medium frying pan on medium heat.

Once hot, add the garlic and stir-fry for 1 min, then pour in the reserved pasta water and chicken stock paste.

Bring to the boil and simmer until reduced by half, 4-5 mins.

Reduce the heat to low, then add the pesto and butter (see pantry for amount). Stir vigorously until the butter has melted and everything's well combined, then remove from the heat.