Flambéed chicken with cream tagliatelle

Name: Flambéed chicken with cream tagliatelle
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Shallots; 6 Stem(s) Parsley; 400 g Chicken filet; 1 TABLESPOON Curry Powder; 2 TABLESPOONS Olive oil; 300 g Tagliatelle; 4 TABLESPOONS Cognac; 250 ml Cream; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Shallots
6 Stem(s) Parsley
400 g Chicken filet
1 TABLESPOON Curry Powder
2 TABLESPOONS Olive oil
300 g Tagliatelle
4 TABLESPOONS Cognac
250 ml Cream
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Peel and finely dice the shallots. Wash parsley, shake dry, pluck off leaves and chop coarsely. Wash the meat, dab dry and cut into strips. Mix chicken strips, curry and 1 tablespoon of oil
2
Prepare the tagliatelle according to the package instructions. Heat 1 tablespoon of oil in a frying pan. Brown the meat in it all around for about 5 minutes, then add the shallots. Add the cognac, heat for approx. 30 seconds, then flambé. Add 200 g cream and about half of the parsley, season with salt and pepper.
3
Drain the pasta and put it back into the pot. Add 50 g whipped cream and mix well. Arrange meat and noodles on plates, sprinkle with remaining parsley