200ml cream1/2 sachet of Wild Fennel Co. Chicken seasoning1 glass of white wine1 handful of chopped kaleZest of one lemon50g chopped walnuts10 fried sage leavesOlive oil for cookingServes 4 people
First get a deep saucepan of water on to the heat ready to cook the fresh tagliatelle. Whilst that comes to a rolling boil take a large non stick frying pan and heat it to a medium to high heat.
Add a good glug of the oil to the frying pan and then start to gently fry the diced chicken. Once it has caramelised on all sides, sprinkle with half a sachet of the Wild Fennel Co. chicken seasoning, lemon zest and then the glass of white wine. Stir and allow to reduce by half.
Next add the cream, bring to the boil, then turn down to a low heat and allow it to reduce and thicken whilst you next cook the pasta. Place the fresh pasta into the boiling water and cook for 8 minutes.
Drain through a colander and add to the cream sauce along with chopped kale. Stir the ingredients so every thing is evenly coated in the rich creamy sauce then serve in to 4 large bowls. To finish sprinkle with the chopped walnuts and fried sage leaves.
To fry the sage crisps, heat olive oil in a small frying pan on a low heat. Pop the sage leaves in, no more ten at a time, and then allow them to fry gently until crisp. Drain them on paper towel once finished and sprinkle with little sea salt. Another way to this if pushed for space and time is to tightly wrap a plate with glad wrap, brush olive oil on to the sage leaves and stick it to the glad wrap. Microwave for 2 minutes, then boom, you have crisps. Sprinkle with salt to finish.