Servings: 2 · Prep Time: 15 mins · Cooking Time: 25 mins
Total Time: 40 mins

Dinner | Fibre

Wow! This is so delicious you will have your guests thinking you hid a MasterChef in your kitchen. It effortlessly combines Italian cuisine with Fibrehydates and provide a nutty overtone.


Pistachio Pesto

  • Basil Leaves (3 cups)
  • Pistacho (1/3 cup shelled)
  • Parmesan (1/2 cup grated)
  • Garlic (2 cloves)
  • Lemon (1/2)
  • Extra Virgin Olive Oil (1/2 cup)
  • Salt (to taste)

Chicken Noodles

  • Fibreydrate Tagliatelle (400g)
  • Pistachio Pesto (4 tbsp)
  • Chicken Breast
  • Cherry Tomatoes
  • Salt & Pepper (to taste)

Pistachio Pesto

Place all the dry ingredients into the food processor. Pour in the olive oil as you blend it together. Taste for seasoning and adjust as necessary with salt, pepper or lemon juice.

This will make a standard sized jar full. Store with a tightly sealed lid in the fridge. It will keep for 3 days in the fridge.

Chicken Tagliatelle

Preheat the oven to 180 celsius.

Drain the noodles and cook in a non-stick frying pan for 2-3 minutes, to reduce the moisture. Then set aside, ideally in a sieve.

In a frying pan over a high heat, fry the chicken skin side down in olive oil for 3-4 minutes, seasoning the breast whilst cooking. When the skin is golden, turnover and season again. Then put the chicken in the oven for 18-20 minutes depending on your size of breast.

When the chicken is almost finished cooking, add the pesto, tagliatelle and tomatoes to a bowl, tossing together so all the tagliatelle becomes covered in pesto.

To serve, take the chicken out of the oven and place into the tagliatelle.