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Tagliatelle with Chicken and Vegetable Ragout

5 from 2 votes
Total Time 40 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 306 kcal

Ingredients
 

  • 250 g Tagliatelle
  • 1 Chicken breast fillet
  • 1 tbsp Clarified butter
  • 1/2 red, yellow, and green bell pepper each
  • 1 small Leeks
  • 150 ml Cream for cooking
  • 100 ml Vegetable broth
  • Salt pepper
  • Some chili powder
  • Some stalks of thyme
  • 1 tsp Lemon juice
  • 1 tbsp Pine nuts

Instructions
 

  • Clean and wash the peppers and cut into strips. Clean and wash the leek, halve lengthways and cut into fine strips. Wash the chicken breast fillet, pat dry and cut into fine strips. Roast the pine nuts in a pan without fat, remove and set aside.
  • Cook the pasta according to the instructions on the packet, drain and drain.
  • Heat the clarified butter in a pan and fry the prepared chicken breast fillet in it, season with salt and pepper, remove. Fry the leeks and peppers in the frying fat, stirring, for about 3 minutes. Deglaze with the boiling cream and vegetable stock, bring to the boil. Put the chicken breast fillet in the sauce and simmer with the lid on for about 5-7 minutes.
  • Season to taste with lemon juice, salt, pepper and chilli. Finally add the thyme leaves and stir well.
  • Season to taste with lemon juice, salt, pepper and chilli. Finally add the thyme leaves and stir well.
  • Mixed green salad tastes good with it.

Nutrition

Serving: 100gCalories: 306kcalCarbohydrates: 43.6gProtein: 9.2gFat: 10.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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