Tagliatelle with Chicken Breast and Fresh Vegetables in Soy Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 200 g taliatelle
- 2 chicken breast fillet (s), cut into strips
- 2 peppers, Turkish green, in rings
- 6 mushrooms, brown, quartered
- 1 large onion (s), dice
- 1 clove garlic, finely chopped
- 100 g spinach, small leaves, fresh
- 1 zucchini, sliced
- 200 ml vegetable stock
- 3 tablespoon soy sauce
- 1 teaspoon sugar
- 2 tablespoon sour cream
- salt and pepper
- chilli flakes
- 2 tablespoon oil, (sunflower)
- 10 cherry tomato (s), halved
Print Recipe
Pin Recipe Instructions
- Cook the tagliatelle al dente according to the instructions on the packet.
- Meanwhile fry the onion with the meat until the meat is lightly browned, then add the garlic, paprika and zucchini and sauté over a medium heat for about 3-4 minutes.
- Then add the mushrooms and spinach and steam until the spinach collapses slightly, stirring frequently.
- Then deglaze with vegetable stock and season with soy sauce, sugar and the spices. Add the cherry tomatoes and simmer gently for another 3-4 minutes.
- Take the pan off the heat and stir in the sour cream.
- Arrange the tagliatelle with the meat and vegetable sauce on plates and serve immediately.
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