Summary

Ingredients

• 1 can coconut milk without thickener
• 1 can tangerine (s)
• 1 handful pomegranate seeds
• 1 leek, cut into small pieces
• 1 bell pepper (s), orange, finely chopped
• 1 tablespoon parmesan, freshly grated
• salt
• Sambal Oelek
• 200 g chicken breast fillet (s)
• 250 g ribbon noodles
• Sunflower oil

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Instructions

1. Remove the top layer from the coconut milk and sizzle in the chopped leek and the paprika, then add the remaining coconut milk, pomegranate seeds, approx. 1 - 2 tablespoons of grated Parmesan and the drained (catch the juice!) Mandarins. Simmer a little and season with salt, sambal oelek and the juice of the mandarins.
2. Cut the chicken breast fillet into strips and fry in a little sunflower oil - then add to the cream. To do this, prepare the tagliatelle according to the package instructions.