John Myers
Tagliatelle Con Pollo E Tomato
The perfect tagliatelle con pollo e tomato recipe with a picture and simple step-by-step instructions.
- 400 g Tagliatelle
- 500 g Chicken breast fillet
- 1 Small onion
- 2 Garlic cloves
- 2 Panicle tomatoes
- 1 tbsp Tomato paste
- 200 ml Cream
- 200 g Crème fraîche with herbs
- Olive oil
- Salt
- Pepper
- Italian herbs
- Basil
- Prepare the tagliatelle according to the instructions on the packet and then set aside.
- Wash and dab the chicken breast fillets and then cut into small cubes. Season with salt and pepper.
- Finely chop the garlic or crush it with the press.
- Finely dice the onion and cut the tomato into small pieces.
- Heat olive oil in a pan with a sufficiently high rim and lightly sweat the garlic together with the onion over medium heat.
- Add the tomato paste and mix well with the onions and garlic.
- Now add the meat and fry well. Stir again and again so that the tomato paste does not stick. After a while, everything becomes a little smoother. Then you can add the tomato pieces. (Season with a little chilli if necessary)
- Now stir in half of the creme frâiche and simmer briefly. Then pour the cream on and bring to the boil again. Then add the rest of the creme frâiche to make the sauce a little thicker.
- Season well with salt and pepper and stir in a few dried Italian herbs and some chopped basil.
- After everything is seasoned, the noodles can be added to the sauce one by one. Bon Apetit!
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