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🍝 Chicken Ragout with Tomatoes over Pasta

477 kcal · 30 min · 4 servings

Ingredients

• 350 g chicken breast fillet
• 500 g tomatoes
• 1 onion
• 1 clove garlic
• 2 tbsp olive oil
• 200 g peeled tomatoes (ready-made product)
• salt
• pepper (from the mill)
• 1 pinch sugar
• 350 g tagliatelle
• 1 tbsp chopped parsley
• basil (for garnish)

Instructions

1. 1. Make a small cut at the bottom of the tomatoes, pour boiling water over them, and let them cool in cold water so the skin can be peeled off easily.
2. 2. Remove the tough stem ends and the seeds, then chop the soft flesh into small cubes.
3. 3. Peel the onion and garlic, chop them into small pieces, and sauté them in one tablespoon of olive oil until they are soft and translucent.
4. 4. Add the tomato cubes and let the mixture simmer gently for 15 minutes. Then season with salt, a pinch of sugar, and pepper.
5. 5. Cook the pasta in salted water until it is al dente (still firm to the bite).
6. 6. Wash the chicken breast, pat it dry with a kitchen towel, and cut the meat into thin strips.
7. 7. Fry the chicken strips in the remaining olive oil in a non-stick pan until browned.
8. 8. Mix the meat with the tomato sauce and the chopped parsley. Drain the pasta, let it drip well, and distribute it onto pre-warmed plates.
9. 9. Pour the sauce over the pasta and garnish the dish with fresh basil leaves.
10. 10. Serve the dish immediately while warm.

Nutrition per serving

• kcal: 477
• Protein: 34 g · Fett/Fat: 7 g · Carbs: 68 g