Tagliatelle with Chicken and Paprika Ragout
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g red pepper (s)
- 1 bunch chervil
- 350 g chicken breast fillet (s)
- 2 tablespoons oil
- 20 g butter
- 125 ml poultry stock, (instant)
- 1 teaspoon paprika powder, (hot), possibly more
- 1 clove garlic
- 1 teaspoon herbs Provence
- 500 g ribbon noodles
- salt
- 50 g parmesan, freshly rated
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- Clean the peppers, peel them with the peeler and dice them finely. Pluck chervil leaves from the stems. Cut the chicken into 2cm cubes.
- Heat the oil in a pan and fry the meat vigorously on all sides for approx. 2 minutes, remove and keep warm. Melt the butter in the pan, add the diced paprika, sauté briefly and deglaze with the stock.
- Add the paprika powder, pressed (or chopped) garlic and the herbs and let simmer for 2 minutes.
- Cook the pasta in salted water until cooked, drain and mix into the sauce with 30g cheese and meat while it is still hot. Season to taste with salt and cayenne pepper. Garnish with the remaining cheese and chervil.
- Because the peppers are processed peeled, they do not appear too dominant in this meal and are therefore particularly digestible.
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