Recipe of Quick Cajun Chicken wrapped with bacon on Chimichurri Tagliatelle

Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, cajun chicken wrapped with bacon on chimichurri tagliatelle. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Cajun Chicken wrapped with bacon on Chimichurri Tagliatelle is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look fantastic. Cajun Chicken wrapped with bacon on Chimichurri Tagliatelle is something that I have loved my whole life.

To get started with this recipe, we have to prepare a few ingredients. You can cook cajun chicken wrapped with bacon on chimichurri tagliatelle using 27 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Cajun Chicken wrapped with bacon on Chimichurri Tagliatelle:

1. Get 4 Chicken Breasts
2. Prepare 4 rashers bacon
3. Take Cajun seasoning
4. Prepare 1 tbsp paprika
5. Take 1 tbsp garlic powder
6. Make ready 1 tbsp olive oil
7. Get 1 tsp salt
8. Prepare 1 tsp white pepper
9. Take 2 tsp onion powder
10. Take 1 tsp cumin
11. Make ready 1 tsp cayenne pepper
12. Prepare 1 tsp dried thyme
13. Make ready 1 tsp dried oregano
14. Take Chimichurri
15. Take Large bunch fresh parsley
16. Prepare Small bunch fresh coriander
17. Get 4 cloves garlic
18. Make ready 1 small red chilli
19. Make ready 1/4 red onion
20. Take 1 tsp dried oregano
21. Make ready Salt & pepper
22. Prepare 3 tbsp red or white wine vinegar
23. Make ready 5 tbsp extra virgin olive oil
24. Get Tagliatelle
25. Make ready 2 nests of shop bought tagliatelle per person
26. Get Pan of boiling salted water
27. Make ready Butter or olive oil

Instructions to make Cajun Chicken wrapped with bacon on Chimichurri Tagliatelle:

1. For the Chimichurri, chop the parsley and coriander and put in bowl. Then add finely chopped or minced garlic cloves and chilli (deseeded). Add finely chopped red onion along with oregano, wine vinegar and olive oil. Season to taste with salt and pepper. Mix well and refrigerate for 30 minutes.
2. Preheat oven to 220C or 200 fan assisted. Add all the Cajun seasoning ingredients to a bowl and mix well. Set aside. Put chicken breasts into sealed food bags and beat with bottom of ladle to flatten breasts out. Then add spices to bag and ensure all coated well. Fold chicken breast horizontally and wrap slice of bacon around centre of breast and set aside with non-sealed side down.
3. Heat pan with a little oil and quickly seal your chicken breasts on both sides before transferring to baking tray and cooking in oven for 18-20 mins.
4. Boil tagliatelle as per pack instructions then drain and toss with a little olive oil or butter before mixing well with Chimichurri.
5. Cut chicken breast down the middle (both for presentation and to check fully cooked) before serving on a bed of Chimichurri Tagliatelle.

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