John Myers
Contents
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Ingredients
- 250 g Chicken breast
- 300 g Zucchini
- 300 g Tagliatelle
- 1 piece Red pointed peppers
- 1 piece Garlic cloves pressed
- 0,25 bunch Basil leaves
- 1 piece Onion white
- 1 piece Lemon fresh
- 200 g Sour cream
- 3 tbsp Walnut oil
- 4 tbsp Grated Parmesan
- 1 tbsp Butter
- 70 g Tomato paste
- 3 Splash Oyster sauce
- 1 tsp Maple syrup
- 3 tsp Soy sauce
- 1 tbsp Chopped, roasted peanuts
- 1 tsp Freshly chopped chives
- Salt
- Pepper
Instructions
- Cut the meat into bite-sized pieces, season with salt / pepper and leave to rest in a cool place.
- Peel the zucchini and cut lengthways into very thin strips with an asparagus or vegetable peeler.
- Finely chop garlic and rub with salt.
- Mix the garlic, soy sauce, oyster sauce and maple syrup well in a bowl and use them to marinate the zucchini strips.
- Now sauté the onions in the oil and when they are translucent let the pieces of meat follow.
- When the meat takes on color, add the pepper rings, then roast the tomato paste and add the zucchini strips and the chopped basil and braise briefly.
- Finally, fold in the Parmesan and deglaze with a little poultry stock and a ladle of pasta water.
- Cook the tagliatelle aldente, toss with butter and sprinkle with nuts and chives. Serve the whole thing with the meat and the zucchini sauce.
Nutrition
Serving: 100gCalories: 239kcalCarbohydrates: 17.1gProtein: 10.3gFat: 14.4g
