James Tanner's Parma ham and chicken tagliatelle

James Tanner has some Italian inspiration for dinner - his Parma ham and chicken tagliatelle!

Serves 4Prep: 10 minutesCook: 12 minutes

Ingredients:4 free range chicken breasts8 slices of Parma ham8 sage leavesOlive oil for frying1 large carrot, cut into small dice2 sticks of celery, cut into small dice½ white onion, chopped500ml chicken stock4 sprigs thyme, chopped3 tbsp crème fraiche300g fresh egg tagliatelle pasta

Method:

• Butterfly the chicken breasts by slitting the long side and opening up. Lay out Parma ham slices into groups of two slices over lapped on a chopping board. Top with two sage leaves to each group of ham and lay on the chicken breast. Roll and wrap each breast with the Parma ham.

• Heat a nonstick pan on the hob and add a splash of oil. Sear each wrapped chicken breast for 1 minute both sides then transfer onto baking tray and cook at 180C/gas 4 for 8 minutes. Keep the pan juices.

• Heat a pan of water to cook the pasta. Add the carrot, celery, onion to the reserved pan juices and cook for two minutes. Pour in the stock and increase the heat to high. Reduce the stock by half, and stir in the chopped thyme. Reduce the heat and whisk in the crème fraiche.

• Blanch the pasta in the boiling water for 3 minutes. Drain then add to serving bowls then season the reduced sauce to taste. Pour over the pasta. Finally take a clean board and knife and cut the chicken in half and present on top to serve.

TIP: You can replace the Parma ham with four slices of streaky bacon.