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Tagliatelle with chicken, fat and red bulb

Tagliatelle with chicken, fat and red bulb

Cooking Time30 m
Ingredients9
DifficultyMedium
0
0
Idun Nilsson
Tagliatelle with chicken, fat cheese and red bulb is a quick right that feels fresh without messing to it. Turn down a bag of fresh leaf penat into the warm pasta so it just softens right. Serve with salad and a good bread alongside.

Ingredients

4 servings
  • Step: 1
    4 serving taliatelle
  • Step: 2
    1 pc garlic divide
  • Step: 3
    1 pc red
  • Step: 4
    600 g chicken file
  • Step: 5
    2 msk olive oil
  • Step: 6
    salt
  • Step: 7
    pepper
  • Step: 8
    150 g fataost
  • Step: 9
    1 pc fresh leaves

Instructions

  • Step: 1
    Cook pasta as directed on the packaging.
  • Step: 2
    Scale garlic and onions, hack or tear the garlic and slice the onion. Cut the chicken file in strips.
  • Step: 3
    Stek chicken, garlic and onion in the olive oil for 5-10 minutes. Spice with salt and pepper.
  • Step: 4
    Mix this with pasta, crumbled fata cheese and fresh leaf penat.
  • Step: 5
    Serve pasta with bread and salad.

Näring

Calories674kcal
Serving Size4serving

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