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Tagliatelle with Chicken and Herb Sauce

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Serves: 4
30ml / 2 tbsp olive oil
1 red onion, cut into wedges
350g / 12oz tagliatelle
1 garlic clove, chopped
350g / 12oz / 2 1/2 cups chicken, diced
300ml / 1/2 pint / 1 1/4 cups dry vermouth
45ml / 3 tbsp chopped fresh mixed herbs
150ml / 1/4 pint / 2/3 cup fromage frais
salt and black pepper
shredded fresh mint, to garnish

Heat the oil in a large frying pan and fry the onion for 10 minutes until softened and the layers separate.

Cook the pasta in plenty of water following the instructions on the packet.

Add the garlic and chicken to the pan and fry for 10 minutes, stirring occasionally until the chicken is browned all over and cooked through.

Stir in the herbs, fromage frais and seasoning and heat through gently, but do not boil.

Drain the pasta thorough gently and toss it with the sauce to coat. Serve immediately, garnished with shredded fresh mint.

Pour in the vermouth, bring to the boil and boil rapidly until reduced by about half.

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