Meat Tagliatelle
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 2 cups fresh, sugar Snap pea (washed; trimmed)
- salt (to taste)
- freshly ground Black pepper (to taste)
- 24 ozs boneless, skinless Chicken breasts
- 1 Tbsp olive oil
- 1 onion (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 2 ripe Tomatoes (washed; trimmed and diced)
- 1 medium, fresh Zucchini (rinsed and sliced lengthwise 1/3-inch thick)
- 1.333 cups cream
- 16 ozs Tagliatelle
- ¼ cup Parmesan (freshly grated)
- fresh Basil (to garnish)
Preparation steps
1.
Cut the sugar snap peas in half diagonally and blanch briefly in salted boiling water, drain and plunge into cold water; drain again. Set aside.
2.
Rinse the chicken under cold running water and pat completely dry with paper towels. Cut into bite-size pieces and season with salt and pepper. Heat the oil in a large skillet, set over medium-high heat. Saute the chicken pieces until cooked through and browned on all sides, about 6 minutes. Remove chicken and set aside.
3.
Sweat the onions and garlic in the pan drippings for 2 to 3 minutes. Add the peas and zucchini and saute for 3 to 4 minutes. Add chicken pieces, cream, salt and pepper, reduce heat to medium and simmer for 5 minutes, until creamy. Stir in tomatoes and check seasoning.
4.
Meanwhile, cook the pasta in boiling salted water until al dente. Drain well and add to the sauce, tossing to thoroughly coat.
5.
Serve on warm plates. Sprinkle with Parmesan cheese and garnish with fresh basil leaves.
