Tagliatelle with pollo and tomatoes

Ingredients for 3 servings:

• 400 g tagliatelle
• 500 g chicken breast fillet(s)
• 1 small onion(s)
• 2 cloves garlic
• 2 vine tomatoes
• 1 tbsp, heaped tomato paste
• 1 cup of cream
• 1 cup crème fraîche
• olive oil
• Salt
• pepper
• Herbs, Italian
• some basil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Tagliatelle in tomato cream sauce with chicken

Prepare the tagliatelle according to the package instructions and then set aside. Wash the chicken breast fillets, pat dry, and then cut into small cubes. Season with salt and pepper. Finely chop the garlic or crush it with a press. Finely dice the onion and cut the tomato into small pieces. Heat the olive oil in a pan with sufficiently high sides and lightly sauté the garlic and onion over medium heat. Add the tomato paste and mix thoroughly with the onions and garlic. Now add the meat and cook thoroughly, stirring frequently to prevent the tomato paste from burning. After a while, everything will become a little more tender. Season with a little chili, if desired. Now stir in half of the crème fraîche and bring to a boil briefly. Now add the tomato pieces and simmer. Then pour in the cream and bring to a boil again. Then add the remaining crème fraîche to thicken the sauce a little. Season generously with salt and pepper and stir in a few dried Italian herbs and some chopped basil. Once everything is seasoned, you can finally add the pasta to the sauce.