Tagliatelle with Chicken, Pear and Curry Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 port. Tagliatelle
- 2 cups whipped cream
- 1 can pear (s), halves
- 250 g chicken breast fillet (s)
- 3 teaspoons curry powder
- 100 ml water
- salt and pepper
- 2 tablespoons oil
Print Recipe
Pin Recipe Instructions
- Take the pears out of the tin and cut into 1-2 cm cubes. Save the juice from the can.
- Cut the chicken breast into bite-sized pieces, add oil, salt, pepper and a teaspoon of curry. Can also be done a few hours in advance so that the meat permeates well.
- Prepare the tagliatelle as usual.
- Sear the chicken breast cubes in a coated pan until they look golden all over. Deglaze with the water and half of the pear juice and simmer on a low level for approx. 6-8 minutes. Add 2-3 teaspoons of curry, pour in the whipped cream and bring to the boil again. Season to taste with salt, pepper and possibly more curry.
- Finally, the pear pieces are added and warmed up with the sauce.
- Serve with the pasta.
- Tip:
- Instead of chicken you can also use other types of meat or multiple fruits, as well as peaches or pineapples with the pears.
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