John Myers
Contents
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Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100gCalories: 96kcalCarbohydrates: 0.5gProtein: 0.3gFat: 10.3g
