Method
For the pasta, sift the flour onto the work surface. Make a well in the middle and break in the egg. Add in salt and oil, and using the handle of a wooden spoon, mix the flour into the egg, working from the centre outwards. Once the mixture is crumbly, gather together and knead to a soft dough. When the dough has come together, continue to knead for about 4 minutes. Roll into a ball, cover with cling film and leave to rest in the fridge for 20 minutes.
When rested, flatten the dough ball out with fingers on a floured surface until it can fit through a pasta machine. Flour the pasta lightly on both sides and start to roll through the pasta machine from the widest setting to the thinnest. Then roll the pasta through the tagliatelle cutting attachment. Store in the fridge until needed.
For the sauce, heat the oil in a saucepan over a low heat and fry the onion and garlic until golden. Pour in the tomatoes and basil, season with salt and pepper and then allow to cook uncovered for 10 minutes.
Bring a large pan of water to the boil, add the pasta and cook until soft, then drain.
Add the chicken to the pasta sauce and serve over the tagliatelle with shavings of cheese.
Serve with a rainbow salad of red onion, red and yellow peppers, salad leaves and baby potatoes.