Vegetable Tagliatelle

Ingredients

• 2 carrots
• Salt
• 100 g Sugar snap peas
• 1 stalk leek
• 300 g chicken breast fillet (1 chicken breast fillet)
• 1 tbsp oil
• 1 tbsp butter
• 300 ml heavy cream
• zest of 1 organic lemon
• Pepper
• 2 tbsp finely chopped herbs (parsley, chervil, chives, basil)
• 500 g tagliatelle (thin ribbon pasta)

Instructions

1. 1.

   Peel carrots and slice into rounds. Cook in salted water for about 8 minutes, then drain. Rinse sugar snap peas and trim. Blanch in salted water for 1-2 minutes, then drain and shock in cold water. Let dry well. Clean leek, rinse, and cut into rings. Slice chicken breast into strips. Heat oil in a large non-stick pan. Sear the chicken strips until browned. Add butter to the pan. Toss in leeks and cook briefly. Pour in cream, add lemon zest, and reduce over high heat for a few minutes until slightly creamy. Add carrots and sugar snap peas, warm through, and season with salt and pepper. Stir in herbs. Cook tagliatelle in plenty of salted water according to package instructions until al dente. Plate the vegetable tagliatelle with the chicken together.