Coconut chicken with pumpkin tagliatelle

Coconut chicken with pumpkin tagliatelle

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  • 4
  • Easy
  • Carb Conscious Dairy free Fat conscious
  • 10 minutes
  • 30 minutes
  • Woolworths Cape Point Cape Town Sauvignon Blanc 2017


  • 1 x 400 ml can coconut milk
  • 1 T fresh ginger, grated
  • 1 lemongrass, bruised
  • 2 - 3 garlic cloves, grated
  • 4 free-range chicken breasts
  • 1 x 300 g packet Woolworths pumpkin tagliatelle
  • Sea salt and freshly ground black pepper, to taste
  • Chilli, sliced, to garnish

Cooking Instructions

Bring the coconut milk to a simmer, add grated fresh ginger, bruised stem lemongrass, garlic cloves and season to taste. Simmer for 15 minutes.

Fry the free-range chicken breasts on a griddle pan for 4 minutes on each side until cooked through. Set aside.

Add the Woolworths pumpkin tagliatelle to the coconut sauce and cook for 3 minutes. Serve the tagliatelle with the chicken and coconut sauce.

Season to taste, sprinkle with sliced chilli and garnish.

Cook's note: Love your leftovers. Dedicate one dinner a week to using up all the leftover bits and pieces in the fridge about to go past their prime. Think all-in-one dishes, from tray bakes to Buddha bowls. It’s a great way to be creative and come up with some inventive flavour combos.

Discover more recipes featuring chicken here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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