Seductively creamy Tagliatelli egg noodles, smothered in rainbow coloured vegetables, tender chicken breast slices and topped with salty, crunchy Pistachios
|1||Prime skinless, deboned chicken breasts, sliced into crosswise pieces|
|1 cup||35% cream|
|1/2 cup||chopped frozen spinach|
|1/2 cup||of a bell pepper sliced, any colour|
|1/2 cup||cremini and oyster mushrooms|
|1||small onion, sliced|
|1/2||hot chili pepper|
|3||asparagus stalks, woody ends removed, cut into pieces|
|6 oz||Tagliatelli fresh dried egg pasta|
|salt and pepper|
|2 tbsp||extra virgin olive oil|
|2 tbsp||basil, chopped|
|3 tbsp||salted chopped pistachios|
Place a large pot filled with 3/4 water to boil + 1 tbsp. salt.
In a large preheated skillet sauté all of the vegetables with the oil.
Make a hot spot, pushing the vegetables over and drop in the chicken. Season to taste, stirring to cook mixture on med. high heat. When vegetables are softened add parsley, cream, reduce to thicken the sauce, for 2-3 min. Do not boil.
When water boils add pasta, toss to separate strands. Tossing with tongs every minute until pasta is al dente, approx. 5 min. Drain leaving 1/4 cup of pasta water in pot.
Add sautéed mixture to pasta pot. Add basil. Toss to coat.
Garnish with pistachios
This is a super easy elegant dish ready in minutes, leaving you time to do other activities on Valentines Day!
The vegetables and chicken stretch this one pot meal making it satisfying and a show stopper.
*Top with 1 tbsp. chopped pistachios* adding extra protein...omit if you have allergies
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