John Myers
Pasta Tagliatelle with Chicken and Vegetable Sauce
The perfect pasta tagliatelle with chicken and vegetable sauce recipe with a picture and simple step-by-step instructions.
- 400 g Chicken breast fillets
- 1 piece Red peppers
- 1 piece Chopped onion
- 1 Can Corn kernels 425 ml
- 2 tbsp Rapeseed oil
- 1 pinch Salt
- 1 pinch Pepper from the grinder
- 1 pinch Hot paprika powder
- 2 tbsp Tomato paste
- 1 tbsp Flour
- 300 ml Vegetable broth
- 300 g Tagliatelle
- 100 g Grana Padano Parmesan
- Halve, core and dice the pepper. Drain and drain the corn. Wash and dry the chicken fillets and cut into bite-sized pieces. Heat the oil in a pan and stir-fry the meat for about 8 minutes.
- Cook the noodles al dente according to the instructions on the packet. After 5 minutes add the onions, peppers and corn to the meat. Season with salt, pepper and paprika. Stir in the tomato paste and sauté briefly. Dust everything with flour and slowly add the broth. Let simmer for about 3 minutes.
- Coarsely slice the cheese. Drain the pasta and mix with the sauce. Arrange and sprinkle the cheese on top.
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