Tagliatelle with chicken and orange-pepper sauce

Ingredients for 2 servings:

• 200 g chicken strips
• 1 shallot(s)
• 250 g mushrooms, brown
• 2 large oranges
• 2 tsp peppercorns, pink
• 200 g sour cream
• Salt and pepper, black
• vegetable oil
• 200 g tagliatelle pasta

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and finely dice the shallot. Trim the mushrooms and slice into thin strips. Peel the oranges and remove the white parts. Cut one orange into small pieces and juice the other (grapefruit or blood oranges can also be used if you prefer a more sour dish). Season the meat with salt and black pepper. Prepare the pasta according to the package instructions. Heat oil in a pan, fry the meat and mushrooms for 4-5 minutes, and remove from the pan. Sauté the diced shallots and 1 teaspoon of pink peppercorns in the same pan for 1-2 minutes, until the shallots are translucent. Add the orange segments and juice and cook for about 3 minutes. Stir in the meat and sour cream, and season the sauce with salt and black pepper. Drain the pasta, let it drain briefly, and toss with the sauce. Add a little pasta water if needed until the desired consistency is reached, then serve sprinkled with 1 teaspoon of pink peppercorns. Per serving: approximately 420 kcal