Chicken Breast with Tagliatelle Alfredo and Garlic Pangrattato

Instructions

• 1

  Attach the HydroPro to the side of a pot or large vessel (max 45 liters). Fill with warm tap water halfway between the minimum and maximum lines.

• 2

  Place the chicken breasts, flat, side by side in a microwave-safe, zipper-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated. You can either place the bagged chicken breasts in the water bath or refrigerate until the water has preheated.

• 3

  To customise the cook: Select Sous Vide Toolbox from the main menu. Select Poultry, then select Tender Cut, followed by the cut shape that best matches your chicken breasts. Enter the thickness, select Fresh or Frozen, then select your preferred doneness. Press Time to Reach core temperature, then press Start preheating.

• 4

  Once the water reaches temperature, carefully lower the sealed bag into the water bath, ensuring it is fully submerged.

• 5

  To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 7 minutes and press Start. Bring a large saucepan of salted water to a boil for the tagliatelle. Meanwhile, continue to the next step.

  Tip: Recipe has been optimized for the Joule Oven Air Fryer Pro and Smart Oven Air Fryer Pro.
• 6

  To make the garlic pangrattato, place the breadcrumbs, oil, salt, garlic, thyme, parsley, lemon zest and parmesan in a bowl and mix to combine.

• 7

  Once the oven has preheated, transfer the breadcrumb mixture to the roasting pan and cook for 7 minutes, or until golden and crisp, stirring halfway through cooking. Meanwhile, continue to the next step.

• 8

  Cook the tagliatelle in boiling water according to the packet instructions. When cooked, reserve 1 cup of the pasta water, then drain.

• 9

  When the timer signals that the chicken is done, heat a cast iron skillet or heavy-based frying pan over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. 

• 10

  Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the chicken for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Meanwhile, make the Alfredo sauce.

• 11

  Place the butter, cream, parmesan and salt in a large, deep frying pan and stir over low heat until the butter has melted and the sauce is smooth. Add the tagliatelle. If the sauce appears dry, gradually add some of the reserved pasta water, tossing gently to combine. Season to taste with salt and pepper.

• 12

  Slice the chicken breasts and serve on top of the pasta. Sprinkle generously with the garlic pangrattato.