Pasta Dishes: Corn-Fed Chicken Breast with Mediterranean Tagliarini

Corn-Fed Chicken Breast with Mediterranean Tagliarini


  • 1 tsp. salt
  • a little pepper
  • saltwater, boiling
  • 1 tsp. coarse-grain mustard
  • 0.5 tbsp. peanut oil
  • 1 tsp. turmeric
  • 2 chicken breasts (approx. 120 g each)
  • 2 sprig oregano
  • 125 g tagliatelle
  • 50 g carciofi (artichoke hearts) in oil, drained, cut into quarters, 1 tbsp of oil set aside
  • 25 g dried tomatoes in oil, drained, cut in half if necessary
  • 25 g caper berries, rinsed, drained
  • 75 g goats’ milk cream cheese (Chavroux) cut into small pieces
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Separate the skin from the chicken breasts a little and push 1 sprig of oregano under the skin of each breast. Stir together the oil with the turmeric, salt and pepper and use the mixture to coat the meat. Heat the frying pan, reduce the heat, fry the chicken breasts for approx. 5 mins. on each side over a medium heat. Remove the pan from the heat, coat the chicken breasts with mustard, cover and allow to steep for approx. 3 mins.

Cook the pasta in boiling water until al dente, drain and return the pan with 100 ml of the cooking liquid. Stir in the artichoke hearts with the reserved oil and the remaining ingredients.


  • Pasta Dishes
  • 30 mins Preparation/cooking time: ca. 30m
  • Servings For 2 people
  • Nutrition 539 Kcal