Chicken with saffron cream tagliatelle 

One of many ingredients I would struggle to live without is saffron. Weight for weight, it is more expensive than gold. Fortunately a little goes a very long way. I have left the measure of saffron as vague as a ‘big pinch’ so you can judge for yourself and to your individual taste.

The saffron brings something special to a simple cream sauce that is the heart of this pasta dish. Not just the heady, perfumed flavour, but also a wonderful vibrancy to the colour. The more saffron added, the more intense the colour. 

Adding the chillies at the end elevates the dish to a new level. If you fancy a fiery heat, simply add more. This recipe will take a little or a lot and still deliver on flavour. 

Ingredients:

• 5 banana shallots, finely chopped
• 100g salted butter
• 2 cloves of crushed garlic
• Juice of 1 lemon
• 500ml double cream
• Big pinch of saffron
• 500g fresh Tagliatelle 
• 4 chicken breasts, sliced 
• 1 red chilli, sliced
• 1 green chilli, sliced
• 50g Parmesan, grated
• Coriander to garnish

Place the chicken in a hot pan, ensuring that you sear all sides of the sliced. Reduce to a medium heat and keep an eye on them. 
Have a big pan of boiling water ready to throw the tagliatelle into minutes before the sauce is ready

To make the sauce:

On a low/medium heat sauté the shallots in the butter. You do not want them to colour, rather soften and become translucent. At this point add the garlic and lemon juice, combining thoroughly.
Lower the heat and add the cream, stirring constantly until it begins to simmer. Add the saffron and continue to stir as the sauce begins to thicken. 
At this point, put the tagliatelle in to cook while you turn the heat up on the chicken.
Season the sauce with a little salt and freshly ground black pepper.

Drain the pasta, add to the sauce and stir through. 

Plate the pasta and arrange the chicken on the dish. Garnish with lightly sautéed chilli slices, coriander and a sprinkle of Parmesan. Add more black pepper if desired, and serve. 

As always, any and all feedback is welcome at piratespantry@gmail.com