Tagliatelle with Chicken Sauce
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 250 g pasta (taliatelle or spahetti), reen, fresh if possible
- 1 tablespoon olive oil
- Water (salt water)
- 2 tablespoon olive oil
- 1 small onion (s), finely chopped
- 1 clove (s) garlic, chopped
- 400 g tomato (s), chopped
- 2 tablespoon parsley, freshly chopped
- 1 teaspoon oregano, dried
- 2 bay leaves
- 2 tablespoon tomato paste
- 1 teaspoon sugar
- salt and pepper
- 60 g butter
- 400 g chicken breast fillet (s), cut into thin strips
- 100 g almond (s), peeled
- 300 g sweet cream
- salt and pepper
- some basil
Print Recipe
Pin Recipe Instructions
- For the tomato sauce, heat 2 tablespoons of olive oil, sweat the onion in it until translucent, add the garlic and sauté for 1 minute. Stir in chopped tomatoes, herbs, tomato paste, sugar and spices to taste, bring to the boil and simmer for 15-20 minutes. Take off the heat, remove the bay leaves and keep warm.
- For the poultry sauce, melt the butter and stir-fry the chicken breast strips with the almonds for 5 - 6 minutes, until the meat is cooked through. Add the cream and simmer over medium heat for about 10 minutes, season to taste and then keep warm.
- Boil the tagliatelle in salted water with olive oil until al dente, drain and transfer to a preheated bowl. Pour the tomato sauce over it and arrange the chicken sauce on top. Garnish with fresh basil leaves.
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