Corn-Fed Chicken Breast with Mediterranean Tagliarini

Preparation/cooking time: ca. 30m

For 2 people

Nutritional Information

Contains 539 Kcal


  • 2 chicken breasts (approx. 120 g each)
  • 2 sprig oregano
  • 0.5 tbsp. peanut oil
  • 1 tsp. turmeric
  • 1 tsp. salt
  • a little pepper
  • 1 tsp. coarse-grain mustard
  • 125 g tagliatelle
  • saltwater, boiling
  • 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.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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