Green Tagliatelle with Chicken Ragout

5 from 2 votes
Total Time 40 mins
Course Dinner
Cuisine European
Servings 2 people
Calories 96 kcal


  • 350 g Green tagliatelle
  • Salt water
  • 1 Chicken breast filter, approx. 250 g
  • 1 Shallot
  • 2 Carrots
  • 1 tbsp Olive oil
  • 200 ml Chicken broth
  • 100 ml Cream for cooking
  • Chilli salt, pepper
  • 2 tsp Lemon juice
  • 1 tbsp Cornstarch
  • 2 tbsp Italian herbal mixture, frozen


  • Cut the chicken breast fillet into strips. Peel and finely dice the shallot. Peel and dice the carrots.
  • Heat the olive oil in a pan, fry the chicken breast fillet in it. Add the shallot and carrots and fry for about 2 minutes. Deglaze with the chicken stock and cream to boil. Let the lid simmer for about 15 minutes.
  • In the meantime, bring the salted water to the boil and cook the pasta according to the instructions on the packet.
  • Season the chicken ragout with chilli salt, pepper and lemon juice. Mix the cornstarch with a little water and use it to thicken the sauce. Stir in the herb mixture. Let the chicken ragout stand on the switched off hotplate for approx. 3-4 minutes.
  • Drain the tagliatelle and immediately serve hot on plates with the chicken ragout.
  • Tomato salad tastes good with it.


Serving: 100gCalories: 96kcalCarbohydrates: 0.5gProtein: 0.3gFat: 10.3g
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Written by John Myers

Professional Chef with 25 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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