Chicken Tagliatelle with Bell Pepper
By chef Franco Luise
Great pasta with chicken, bell pepper and tomatoes. A tasty one-pan dish that is simple to prepare and tastes great.
- 25 min
- total
- Easy
- level
5 min prep · 20 min cook
What you will need
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Tagliatelle 80 g -
Chicken Breast 0.5 pcs -
Bell Pepper 0.5 pcs -
Canned Tomatoes 0.25 pcs
-
Garlic 1 clove -
Chicken bouillon 0.5 pcs -
Oregano 0.5 tsp -
Basil 0.25 pcs
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍗🍅✨
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Chop the garlic. Peel the garlic and finely chop it or slice it thinly.
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Prepare the bell pepper. Clean the bell pepper, remove the seeds and cut into small cubes.
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Cut the chicken. Cut the chicken breast into cubes of approximately the same size so the meat browns evenly.
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Sauté the pepper with the garlic. Heat the olive oil in a pan over medium heat and sauté the bell pepper with the garlic for 4 minutes, until the pepper softens slightly.
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Add the chicken and oregano. Add the chicken and oregano. Sauté over medium-high heat until the meat is sealed on all sides and turns golden (approx 4–5 minutes).
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Add the tomatoes. Add the tomatoes and cook briefly, about 1 minute, to let the flavors meld.
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Pour in the broth and cook the pasta. Pour in the bouillon dissolved in water (or use stock), add the pasta, stir and cook over low heat for about 7 minutes, until the pasta is tender and the sauce thickens slightly. Stir occasionally to prevent sticking.
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Serve the dish. Serve hot, garnished with fresh basil 🍝🌿✨
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