John Myers
Ingredients for 4 servings:
- 400 g chicken breast
- 400 g mixed vegetables (broccoli, cauliflower, carrots, mushrooms)
- 300 g tagliatelle, green
- 375 ml beef broth
- 125 ml milk
- 30 g butter
- 30 g flour
- 2 tsp mustard (Dijon)
- 2 tsp mustard (Dijon), grainy
- 1 pinch(s) brown sugar
- ¼ tsp lemon juice
- salt and pepper
- nutmeg
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
a fine pasta sauce, also suitable for leftovers
First, prepare the mustard sauce. Melt the butter, sauté the flour in it, and deglaze with the stock and milk while stirring. Bring to a boil while stirring, then simmer on low heat for about 10 minutes, stirring frequently. Stir in the mustard. Add the sugar and lemon juice and season with salt, pepper, and a little nutmeg. Cut the meat into fine strips. Trim and chop the vegetables. Cook the tagliatelle according to the package instructions until al dente, then drain. Briefly sear the meat all over in a little hot oil, then add the vegetables and sear everything for about 8 minutes. Season lightly with salt and pepper. Pour in the prepared sauce, mix well, and simmer for another 5 minutes. Then fold in the pasta, mix everything well, and season again if desired. Serve hot. Tips: This dish can also be made with turkey. As for vegetables, I’d prefer fresh vegetables, as in my experience, frozen vegetables tend to release too much liquid. The specified amount of mustard is my personal preference. So don’t add the entire amount right away; instead, taste the sauce to find out how much you want. It doesn’t have to be green tagliatelle, but I think it goes best with the mustard flavor.
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