Chicken Tagliatelle with Bell Pepper

Prepare the ingredients. Prepare all the ingredients – we'll be cooking with them in a moment 🍗🍅✨

Chop the garlic. Peel the garlic and finely chop it or slice it thinly.

Prepare the bell pepper. Clean the bell pepper, remove the seeds and cut into small cubes.

Cut the chicken. Cut the chicken breast into cubes of approximately the same size so the meat browns evenly.

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.

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).

Add the tomatoes. Add the tomatoes and cook briefly, about 1 minute, to let the flavors meld.

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.

Serve the dish. Serve hot, garnished with fresh basil 🍝🌿✨