By: David L Hyde (Cafe Carlo, Winnipeg MB)

1 ½ tsp garlic puree
¾ oz white wine
1 Tbsp butter
1 tsp basil herb paste (see note)
1 ½ tsp coriander (ground)
½ oz lime juice (approx. ½ of a lime)
3 fluid oz heavy cream
1 fluid oz chicken stock
10 roasted grapes (see note)
5 roasted oranges (see note)
4 wedges granny smith apples (cut wedges, then half)
3 oz chicken (sliced)
1 smidgen black, white pepper, salt
¾ tsp parsley (chopped fine)
3 nests Nature’s Pasta™ Tagliatelle
garnish with parsley, toasted pine nuts, grated parmesan cheese


  • Note: for basil herb paste, puree 4 oz. fresh basil with 1 oz. extra virgin olive oil and ½ tsp kosher salt
  • for roasted grapes use seedless red grapes and roast on a 400° F oven for 10 minutes until the grapes burst, then allow them to cool
  • for roasted oranges, cut off top and bottom of orange and skin it completely. then cut the orange in half and sprinkle with white sugar and roast in 400° F oven for approximately 25 minutes (the orange should develop some caramelized colour).

Making the Sauce:

To make the sauce, combine the first six ingredients and simmer in a medium heat pan for a minute until the wine is reduced. Add the chicken and sauté for a moment, then add the cream and the chicken stock. Reduce heat by two–thirds, and add the three fruits, parsley, pepper and salt at the end. Cook the pasta as per instructions and toss with the warmed sauce. Garnish with toasted pine nuts, parsley and parmesan cheese.

Bon appétit!