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Caribbean pasta with chicken breast fillet

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Ingredients for 5 servings:

  • 250 g tagliatelle pasta
  • 3 cloves garlic
  • 2 m.-sized onion(s)
  • 2 small chili peppers
  • 300 g mushrooms
  • 500 g chicken breast fillet(s)
  • 1 tbsp oil
  • some salt and pepper
  • 1 can coconut milk
  • some curry ketchup

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Cook the noodles in salted water according to the package instructions. Peel the garlic and onions and dice them both. Cut the chilies lengthwise, remove the seeds, and slice them into thin rings. Clean and slice the mushrooms, and cut the meat into thin strips. Heat the oil in a pan, brown the meat strips, and season with salt and pepper. Add the garlic, onions, chilies, and mushrooms and sauté. Deglaze everything with coconut milk and simmer briefly. Add the drained noodles to the sauce and season with curry ketchup. The mixture should be creamy.

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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.

Caribbean pasta with chicken breast fillet

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