Tagliatelle with Chicken and Plums
![Image](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj79PbcyqVY-lyFlp1vqfnQw7sIFWXv9PWxgFnsuo-kf7k0DAQJbCcLK_7AQlegzTgtcwxUDzA2_Vn5c7IyKZcfgp6h2Q62i0cPvdQf0yxhKV2D6b4B885bFp2rU4OTH225yYSEhBL42rp2uHqC89PfPtvDPAMwxX9LSbfrLy9yCqFB4JDkGylvKyKYmm1/w320-h230/Tagliatelle%20with%20Chicken%20and%20Plums%20Edit%202.jpg)
This dish might sound as if it just wouldn't work, but oddly it does – as long as you like plums. I came across a French recipe using chicken and plums and since there were plenty of cheap plums around, I thought I'd try something along the same lines. It might sound a little complicated, but it's not really and can be prepared largely in advance. This recipe serves two hungry people, but the size of plums and chicken thighs will vary a lot so you might want to vary the amount of pasta or other ingredients to suit your appetite. 3-4 chicken thighs, skin on and bone in 3-4 plums, ripe but preferably still on the firm side 2 medium courgettes, topped and tailed Zest and juice of 1 small lime 150 g (or thereabouts) tagliatelle – or use whatever pasta you have Balsamic vinegar, olive oil, dried chilli flakes, salt and pepper and maybe a little sugar Cut the courgettes into thin slices lengthways. Dry these slices out by placing them on silicone sheets on baking tray