For the Chimichurri, chop the parsley and coriander and put in bowl. Then add finely chopped or minced garlic cloves and chilli (deseeded). Add finely chopped red onion along with oregano, wine vinegar and olive oil. Season to taste with salt and pepper. Mix well and refrigerate for 30 minutes.

Preheat oven to 220C or 200 fan assisted. Add all the Cajun seasoning ingredients to a bowl and mix well. Set aside. Put chicken breasts into sealed food bags and beat with bottom of ladle to flatten breasts out. Then add spices to bag and ensure all coated well. Fold chicken breast horizontally and wrap slice of bacon around centre of breast and set aside with non-sealed side down.

Heat pan with a little oil and quickly seal your chicken breasts on both sides before transferring to baking tray and cooking in oven for 18-20 mins.

Boil tagliatelle as per pack instructions then drain and toss with a little olive oil or butter before mixing well with Chimichurri.

Cut chicken breast down the middle (both for presentation and to check fully cooked) before serving on a bed of Chimichurri Tagliatelle.