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Coconut-mandarin cream with chicken and tagliatelle

updated

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Ingredients for 2 servings:

  • 1 can coconut milk without thickener
  • 1 can of tangerine(s)
  • 1 handful of pomegranate seeds
  • 1 stalk(s) leek, finely chopped
  • 1 bell pepper(s), orange, finely chopped
  • 1 tbsp Parmesan, freshly grated
  • n. B. Salt
  • Sambal Oelek
  • 200 g chicken breast fillet(s)
  • 250 g tagliatelle pasta
  • Sunflower oil

Instructions

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

Remove the top layer of coconut milk and sizzle the finely chopped leek and bell pepper in it. Then add the remaining coconut milk, pomegranate seeds, about 1-2 tablespoons of grated Parmesan cheese, and the drained mandarin oranges (reserving the juice). Simmer slightly and season with salt, sambal oelek, and the mandarin orange juice. Cut the chicken breast into strips and fry in a little sunflower oil, then add to the cream. Prepare the tagliatelle according to the package instructions.

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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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