Creamy Chicken & Veggie Tagliatelli

By sinfuldelights

A creamy and luscious sauce surrounds tender chicken, a rainbow of bright vegetables, tossed in long slippery strands of Tagliatelli pasta. This sexy dish is easy on the budget and oh so fast leaving you time for other things on Valentine's Day!

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Rate this recipe 4.3/5 (12 Votes)

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Ingredients

400g fresh dried egg Tagliatelle, noodles
1 chicken breast, sliced across the grain to 1/8"-1/4" slices
1/4 each of red & orange thinly sliced bell pepper
1/2 chili pepper (or to taste)
4 cremini or oyster mushrooms, sliced
1 small onion, sliced
2 asparagus spears, woody ends snapped off, cut into 3" pieces
1/2 cup baby spinach leaves
2 tbsp. roasted, salted chopped pistachio nuts
250ml 35% cream
salt & pepper to taste
2 tbsp. extra virgin olive oil

Details

Servings 2
Level of difficulty Easy
Preparation time 5mins
Cooking time 5mins
Cost Budget Friendly

Preparation

Step 1

Bring a med. sized 3/4 filled pot of salted water to a boil.
When the water boils drop in the pasta, stirring to separate and cook the strands. No more than 5 min.
Meanwhile slice chicken and veggies.

Step 2

In a large preheated skillet sauté the veggies and chili in the oil for 1 min. Season with salt & pepper.

Step 3

Push the veggies over making a hot spot. Add the chicken and cook on high to caramelize, 1 -2 minutes
Add the cream, reduce the heat to medium, thickening the sauce for 1-2 min.