Creamy Salsa Ribbon Noodles
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g ribbon noodles
- 600 g chicken
- 2 cups whipped cream
- 1 bottle chili tomato sauce
- 2 sachets mozzarella
- 250 g cherry tomato (s)
- salt and pepper
- Paprika powder, noble sweet
- Paprika powder, hot pink
- possibly chilli flakes
- Olive oil for frying
Print Recipe
Pin Recipe Instructions
- First wash the meat and pat dry, then cut into small cubes and fry in a little olive oil. Season with the spices. Make sure that it doesn`t get too spicy, as the sauce also has a lot of spiciness.
- Meanwhile cook the tagliatelle according to the instructions on the packet. When the noodles are ready, drain them and put them back in the pot. Also add the seared meat, whipped cream and sauce. Mix everything together and simmer on medium heat for about 20 minutes. If necessary, add some seasoning (for those who like to eat spicy).
- Stir the pasta regularly to keep it from burning. When the cream has soaked into the pasta and the sauce is creamy, grind the mozzarella and stir into the pasta.
- Just before the food is to be served, cut the tomatoes in half and stir in. These should only be warm, but not too muddy (unless of course, you prefer that).
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