in Italy

Tagliatelle with chicken breast and peppers

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Ingredients for 4 servings:

  • 350 g pasta (tagliatelle)
  • 400 g chicken breast fillet(s)
  • 2 bell peppers, red and yellow
  • 2 tbsp olive oil
  • 200 ml chicken stock
  • 1 tsp rosemary, dried
  • 30 g butter
  • Parmesan, as desired
  • salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta according to the package instructions. Trim the meat and bell peppers and cut both into bite-sized cubes. Season the meat with salt and pepper. Heat the oil in a pan and brown the meat. Add the diced bell peppers and continue to cook briefly. Now add the stock and rosemary. 1 teaspoon of rosemary is only an approximate amount; you can, of course, add more to taste. Let the sauce simmer for 5 minutes, then stir in the butter and season to taste. Mix the drained pasta with the sauce and serve with grated Parmesan cheese. The sauce is quite runny. If you don’t like it, you can certainly thicken it a bit.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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