Cut the chicken breast fillet into strips. Peel and finely dice the shallot. Peel and dice the carrots.

Heat the olive oil in a pan, fry the chicken breast fillet in it. Add the shallot and carrots and fry for about 2 minutes. Deglaze with the chicken stock and cream to boil. Let the lid simmer for about 15 minutes.

In the meantime, bring the salted water to the boil and cook the pasta according to the instructions on the packet.

Season the chicken ragout with chilli salt, pepper and lemon juice. Mix the cornstarch with a little water and use it to thicken the sauce. Stir in the herb mixture. Let the chicken ragout stand on the switched off hotplate for approx. 3-4 minutes.

Drain the tagliatelle and immediately serve hot on plates with the chicken ragout.

Tomato salad tastes good with it.