Number of persons: 3-4 persons
Preparation time: 30 min.
Contents:
2 Zucchini
Plum tomatoes*
1 pepper*
1 Onion
Cloves of garlic
Bag of tomato cream sauce (125g)
(Number of pieces of vegetables may vary per package depending on size)
Add yourself:
300g chicken (thigh) fillet strips
250g tagliatelle
50g Parmesan cheese
1 tbsp (olive) oil
Preparation method:
1. Clean the vegetables. Peel the onion and garlic, chop the onion and finely chop the garlic. Cut the zucchini in half lengthwise and cut into half moons. Cut the pepper into narrow strips and halve them. Cut the tomatoes into cubes.
2. Meanwhile, cook the tagliatelle according to the instructions on the package.
3. Heat 1 tbsp (olive) oil in a frying pan or wok and fry the chicken for 6-7 minutes until golden brown. Add the onion, garlic, zucchini and pepper and fry for 5-6 minutes at a medium temperature. Add the tomato cubes and fry for another 2 minutes. Add the sauce and mix through the vegetables.
4. Drain the tagliatelle and mix the tagliatelle into the vegetable-sauce mixture.
5. Serve the tagliatelle with the Parmesan cheese.
Variation tip: Garnish with fresh basil.
Vegetarian tip: Replace the chicken thigh fillet with vegetarian chicken pieces or divide burrata over the pasta.
* = Class I
Ingredients
zucchini, 19% tomato, yellow pepper, tomato-cream sauce (cooking cream (skimmed MILK, cream (MILK), corn starch), water, sun-dried tomato puree (water, sun-dried tomato (tomato, salt), salt, vinegar, lemon juice), white balsamic vinegar (white wine vinegar, grape must concentrate, natural flavouring, preservative: E220), tomato powder, salt, olive oil, onion, spices (paprika powder, garlic powder, MUSTARD POWDER, white pepper), herbs (basil, oregano, rosemary, thyme), pea fibre, preservative: E270 /E202, natural flavouring), onion, garlic.
