John Myers
Tagliatelle with Chicken and Pepper Ragout
The perfect tagliatelle with chicken and pepper ragout recipe with a picture and simple step-by-step instructions.
- 150 g Mini peppers
- 0,25 bunch Mint fresh
- 175 g Chicken breast fillets
- 1 tbsp Oil
- 1 tbsp Butter
- 100 ml Poultry broth
- 0,5 Tl Herbs of Provence
- 200 g Tagliatelle
- Salt
- 25 g Finely grated mountain cheese
- Cayenne pepper
- Paprika powder
- Wash the mini peppers, cut in half, core and cut into cubes. Wash and dry the mint and pluck the leaves off, finely chop. Cut the chicken into 2×2 cm cubes.
- Fry the chicken vigorously in the hot oil for about 2 minutes, remove and keep warm. Heat the butter in the pan, add the diced paprika, sauté briefly and deglaze with the stock. Add the paprika powder and the herbs of Provence and cook for about 2 minutes Let boil open.
- In the meantime, cook the ribbon noodles in plenty of salted water until they are firm to the bite, drain and mix into the sauce while still hot with 15 g of mountain cheese and the chicken. Season with salt and cayenne pepper. Serve sprinkled with the mint and the remaining mountain cheese.
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