Tagliatelle Con Pollo E Tomato
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 400 g taliatelle
- 500 g chicken breast fillet (s)
- 1 small onion (s)
- 2 cloves garlic
- 2 vine tomato (s)
- 1 tablespoon, heaped tomato paste
- 1 cup cream
- 1 cup crème fraîche
- olive oil
- salt
- pepper
- Herbs, Italian
- some basil
Print Recipe
Pin Recipe Instructions
- Prepare the tagliatelle according to the instructions on the packet and then set aside.
- Wash and dab the chicken breast fillets and then cut into small cubes. Season with salt and pepper. Finely chop the garlic or use the press to grind. Finely dice the onion and cut the tomato into small pieces.
- Heat the olive oil in a pan with a sufficiently high rim and lightly sweat the garlic and the onion over medium heat. Add the tomato paste and mix well with the onions and garlic. Now add the meat and fry well. Stir again and again so that the tomato paste does not burn. After a while, everything becomes a little smoother. Season with a little chilli if necessary. Now stir in half of the crème fraîche and bring to the boil briefly. Now add the tomato pieces and simmer.
- Then pour the cream on and bring to the boil again. Then add the rest of the crème fraîche to make the sauce a little thicker. Season well with salt and pepper and stir in a few dried Italian herbs and some chopped basil.
- After everything is seasoned, the noodles can be added to the sauce little by little.
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