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
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.
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