Tagliatelle with marinated chicken and vegetables
Preparation method
Mix the ingredients for the marinade and cover the chicken strips with it. Let marinate for 1 hour. Remove the chicken fillet from the marinade and stir-fry the meat for 5 minutes until brown and cooked in the olive oil. Remove from the pan. Cook the tagliatelle until al dente according to the instructions on the package. Meanwhile, fry the garlic in the hot oil in another pan for a few seconds and deglaze with the wine, stock and cream. Let it cook on low heat for 5 minutes. Stir-fry the vegetables in the chicken pan for about 2 minutes (they should remain crispy). Season with salt and pepper. Mix the chicken, vegetables and sauce together and heat through. Serve the pasta and chicken-vegetable mixture separately.
Ingredients
- 400 g tagliatelle
- 400 g chicken fillet in strips
- 100 g zucchini in strips
- 100 g green beans in strips
- 100 g eggplant in strips
- 100 g tomato in pieces
- Salt and pepper
- 1 tbsp olive oil
For the marinade:
- 2 tbsp Marne Mild Mustard
- 2 tbsp olive oil
- 1 el soy sauce
- 1/2 red chili pepper, seeds removed and thinly sliced
- Small handful of parsley, chopped
For the sauce:
- 1 clove garlic from the press
- 1 tbsp olive oil
- 100 ml of red wine
- 200 ml chicken
- 2 tbsp cooking cream
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