John Myers
Ingredients for 4 servings:
- 350 g bell pepper(s), yellow and orange
- ½ bunch chervil
- 2 tbsp oil
- 450 g chicken breasts
- ⅛ liter chicken broth
- 20 g butter
- 1 tsp paprika powder, hot
- 1 garlic clove(s), finely chopped
- 1 tsp herbs de Provence
- 500 g tagliatelle, thin
- Salt
- 50 g Parmesan, grated
- Cayenne pepper
Instructions
Working time approx. 25 minutes; Total time approx. 25 minutes
Cook the tagliatelle in salted water according to the package instructions until al dente. Drain through a sieve. Peel the bell peppers with a vegetable peeler, remove the seeds, and cut into small cubes. Cut the chicken into strips and fry them vigorously in hot oil. Then set aside. Melt the butter in a pan and fry the diced bell peppers. Pour in the stock. Now add the finely chopped garlic clove, paprika, and Provençal herbs. Cook uncovered for about 2 minutes. While the pasta is still hot, toss it with the Parmesan cheese and stir it into the sauce along with the chicken. Season to taste with salt and cayenne pepper. Sprinkle with the picked chervil and serve.
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