Headless Chicken
| Yield: | 2 Servings |
| Categories: |
| 6 | oz | Egg and spinach tagliatelle |
| 4 | tb | Olive oil |
| 1 | Onion chopped | |
| 1 | Garlic clove; crushed | |
| 1 | oz | Sun-dried tomatoes; chopped |
| 2 | tb | Chopped mixed fresh herbs such as tarragon, chives, flatleaf parsley and basil |
| 4 | oz | Mozzarella cheese; cut into four slices |
| 3 | fl | Dry white wine |
| 1/4 | pt | Chicken stock |
| Courgettes; cut into batons | ||
| 4 | oz | Spinach; trimmed |
| 1 | Lemon ; juice of | |
| 1/4 | pt | Double cream |
| 6 | Fresh basil leaves; shredded | |
| Seasoning | ||
| Fresh flatleaf parsley sprigs to garnish |
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