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🍽️ Chicken Strips with Tagliatelle Pasta

735 kcal · 30 min · 4 servings

Chicken Strips with Tagliatelle Pasta Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Dry the mushrooms with a kitchen towel and cut them into quarters.
  2. 2. Wash the spring onions and trim off the root ends.
  3. 3. Slice the white and green parts of the spring onions separately into rings about 1 cm thick.
  4. 4. Rinse the chicken, pat it dry, and cut it into strips.
  5. 5. Toast the sunflower seeds with one tablespoon of sugar in a pot for about 3 minutes without any fat.
  6. 6. Remove the toasted seeds from the pot and place them on a plate.
  7. 7. Clean the pot and heat the oil in it over high heat.
  8. 8. Sauté the chicken strips for about 4 minutes.
  9. 9. Season the meat with salt and pepper and remove it from the pot.
  10. 10. Place the sautéed chicken on the plate with the sunflower seeds.
  11. 11. Sauté the mushrooms and the white parts of the spring onions in the remaining cooking juices for about 4 minutes, turning them around.
  12. 12. Deglaze the pan with vegetable broth.
  13. 13. Let the sauce simmer for about 5 minutes.
  14. 14. Mix the cornstarch with four tablespoons of cold water in a bowl.
  15. 15. Stir the starch-water mixture into the sauce.
  16. 16. Bring the sauce to a boil.
  17. 17. Add the cream and the sautéed chicken to the sauce.
  18. 18. Continue cooking the dish over medium heat for about 5 minutes, stirring occasionally.
  19. 19. Season the sauce with salt and pepper to taste.
  20. 20. Bring about 4 liters of salted water to a boil in a pot.
  21. 21. Cook the tagliatelle in the boiling water for about 4 minutes until al dente (firm to the bite).
  22. 22. Drain the pasta in a sieve and let it drain.
  23. 23. Serve the tagliatelle on plates.
  24. 24. Top the pasta with the chicken strips.
  25. 25. Sprinkle the dish with the toasted sunflower seeds and the green parts of the spring onions.
  26. 26. Enjoy your meal!

Nutrition per serving