Turbo Chicken Breast with Tagliatelle Alfredo and Garlic Pangrattato

Instructions

• 1Place the Joule Turbo Sous Vide inside a pot or large vessel (max 8 litres) and place on a trivet. Fill with cool tap water until approximately halfway between the minimum and maximum fill lines and keep the pot uncovered.
  Tip: A trivet will protect your benchtop from direct contact with the hot pot or vessel.
• 2Place the chicken breasts, flat, side by side in a microwave-safe, zip-lock freezer bag, then sprinkle with salt and add the oil, ensuring the breasts are separated.
• 3In Breville+, press Set Time & Temp at the bottom of the screen and follow the prompts to customise the cooking of your chicken. Once set, lower the bag into the water against the side of the pot, while using a spatula to push it three-quarters of the way down. This will remove the air and ensures it does not float. Seal the bag and Start Turbo, then continue to the next step.
• 4To preheat the oven, insert the wire rack into position 6. Set the oven to Bake, Convection, 175°C, for 7 minutes and press Start. Bring a large saucepan of salted water to a boil for the tagliatelle. Meanwhile, continue to the next step.
• 5Combine the breadcrumbs, oil, salt, garlic, thyme, parsley, lemon zest and parmesan in a bowl and mix to combine.
• 6Once the oven has preheated, transfer the breadcrumb mixture to the roasting pan and cook for 7 minutes, or until golden and crisp, stirring halfway through cooking. Meanwhile, continue to the next step.
• 7Add the tagliatelle to the boiling water and cook according to packet instructions, stirring occasionally. Once cooked, reserve 1 cup of the pasta water, then drain.
• 8When the timer signals that the chicken is done, heat a heavy-based frying pan or cast iron skillet over high heat. Carefully remove the bag from the water. Place the chicken on a paper towel lined cooling rack set over a tray and pat dry. 
• 9Only when the pan starts to smoke (this will prevent overcooking and sticking), add the oil and sear the chicken for 30 seconds on each side. Transfer the chicken to a cooling rack set over a tray and rest for 1 minute. Meanwhile, make the Alfredo sauce.
• 10Place the butter, cream, parmesan and salt in a large, deep frying pan and stir over low heat until the butter has melted and the sauce is smooth. Add the tagliatelle. If the sauce appears dry, gradually add some of the reserved pasta water, tossing gently to combine. Season to taste with salt and pepper, if necessary.
• 11Slice the chicken breasts and serve on top of the pasta. Sprinkle generously with the garlic pangrattato.