Chicken with Tagliatelle

Ingredients

• 1 small onion
• 2 Garlic cloves
• 200 g Sugar snap peas
• 2 flesh tomatoes
• 1 large zucchini
• Salt
• 600 g chicken breast fillet (prepped, skinless)
• vegetable oil
• 300 ml heavy cream
• pepper (ground)
• 400 g tagliatelle
• basil (for garnish)
• 4 tbsp freshly grated Parmesan

Instructions

1. 1.

   Peel and finely chop the onion and garlic. Wash, trim, and cut the sugar snap peas in half diagonally. Boil the tomatoes briefly, cool, peel, halve, seed, and dice them. Wash, trim, quarter the zucchini lengthwise, and cut into 1 cm pieces. Blanch the snap peas in boiling salted water for a short time, drain, shock in cold water, and let dry well. Rinse the chicken, pat dry, cut into bite‑sized pieces, and sear in a hot pan with oil until golden brown all sides. Remove and set aside. Sauté the onion and garlic in the pan fat until translucent, add the vegetables (except tomatoes) and cook for 3–4 minutes. Return the chicken, pour in the cream, season with salt and pepper, and simmer on medium heat for about 5 minutes until slightly thickened. Stir in the tomatoes and adjust seasoning.

2. 2.

   Cook the tagliatelle in boiling salted water until al dente, drain, and let dry. Add to the sauce, toss, and serve on warmed plates. Sprinkle with basil and parmesan, then season with freshly ground pepper.