Ribbon noodles with chicken, vegetables and black garlic

Ingredients for 4 servings:

• 2 chicken breast fillets
• 1 large fennel bulb(s)
• 1 large carrot(s)
• 300 g tagliatelle pasta
• 270 ml cream
• 110 ml white wine
• 1 onion(s)
• 4 cloves garlic, black (fermented)
• some salt
• some cayenne pepper
• 1 tsp tarragon

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

no garlic smell or taste, incomparable

Cook the tagliatelle in salted water according to the instructions. Cut the chicken breast fillet into small cubes and fry in a little oil. In the meantime, peel the onion, halve it, and slice it into rings. Wash the fennel, halve it, and remove the stalks and stems, then slice it. Peel the carrot and grate or thinly slice it. Add everything to the chicken and simmer for about 5 minutes over medium heat. Add the spices and mix well. Add the white wine and then the cream. Strain the pasta well and add it. Only at the very end, chop the black garlic into small pieces and stir in.