Flambéed chicken with cream tagliatelle

AUTHOR
Cassandra Brock
DIFFICULTY
very easy
RATING
3 2
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 2 Shallots
  • 6 Stem(s) Parsley
  • 400 g Chicken filet
  • 1 TABLESPOON Curry Powder
  • 2 TABLESPOONS Olive oil
  • 300 g Tagliatelle
  • 4 TABLESPOONS Cognac
  • 250 ml Cream
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper

Directions

  1. 1

    Peel and finely dice the shallots. Wash parsley, shake dry, pluck off leaves and chop coarsely. Wash the meat, dab dry and cut into strips. Mix chicken strips, curry and 1 tablespoon of oil

  2. 2

    Prepare the tagliatelle according to the package instructions. Heat 1 tablespoon of oil in a frying pan. Brown the meat in it all around for about 5 minutes, then add the shallots. Add the cognac, heat for approx. 30 seconds, then flambé. Add 200 g cream and about half of the parsley, season with salt and pepper.

  3. 3

    Drain the pasta and put it back into the pot. Add 50 g whipped cream and mix well. Arrange meat and noodles on plates, sprinkle with remaining parsley

Nutrition Facts

KCAL
630 kcal
CARBS
58 g
FATS
27 g
PROTEINS
33 g