Tagliatelle

Ingredients

• juice of 1 lemon
• 2 tbsp fresh orange juice
• 2 tbsp honey
• 2 cloves garlic
• 1 red chili pepper
• 250 g Chicken breast fillet
• a little cornstarch
• 4 tbsp olive oil
• 125 ml vegetable broth (instant)
• Salt
• ground pepper
• 500 g Tagliatelle
• 1 bunch flat‑leaf parsley

Instructions

1. 1.

   Mix lemon juice, orange juice and honey. Peel garlic. Slice one clove, press the other. Clean chili, rinse and finely chop. Add garlic and chili to the honey mixture and stir.

2. 2.

   Rinse chicken breast fillet, pat dry and cut into thin strips. Mix with the marinade and cover in the fridge for 1 hour.

3. 3.

   Remove chicken from the marinade, pat dry. Dust lightly with cornstarch. Heat olive oil in a large non‑stick pan and brown the chicken strips. Remove and keep warm. Pour broth into the pan and stir in the remaining marinade. Bring to a boil. Season with salt and pepper.

4. 4.

   Cook tagliatelle in plenty of salted water al dente according to instructions. Rinse parsley, shake dry and finely chop. Drain pasta and let it drain. Mix chicken strips with the sauce and parsley into the noodles.