Tagliatelle, Sautéed Chicken and Seasonal Vegetables with Coriander & Wasabi Tamari Sauce – 100% BIO

Tagliatelle, Sautéed Chicken and Seasonal Vegetables with Coriander & Wasabi Tamari Sauce – 100% BIO

Bio
Meat
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Serving(s)
2

Ingredients

250
g tagliatelle (gluten-free pasta works really well)
250
g chicken breast*
2
carrots
1
courgette
100
g broad beans
100
g cherry tomatoes
1
spring onion
*
A few coriander leaves
*
A few cashew nuts
3
tablespoons coriander & wasabi Tamari sauce
1
tablespoon olive oil
*
Pinch of pepper
*
To create a vegan version, this recipe is equally delicious without the chicken.

Start by peeling the carrots and shelling the broad beans.

Using a mandoline slicer, make spaghetti-style noodles with the carrots and courgette.

In a pan of salted water, blanch the broad beans for 7 minutes and then the carrots for 5 minutes.

Finely chop the spring onion and halve the cherry tomatoes.

Cut the chicken into thin slices.

Toast the cashew nuts in the oven at 180°C for 5 minutes and then roughly chop.

Tips : To stop pulses and vegetables from continuing to cook and to preserve their colour, plunge them into a bowl filled with cold water and ice cubes and then drain.

Combine the oil with the coriander & wasabi Tamari sauce and heat this mixture in a wok.

Add the thinly sliced chicken and sauté for 7 minutes.

Next stir in all the vegetables (except the cherry tomatoes and spring onion), add pepper to taste and leave to cook for 3 minutes.

In the meantime, bring some salted water to the boil and cook the tagliatelle.

To serve, use soup dishes or bowls and place the tagliatelle in the bottom, then the sautéed chicken and vegetables as well as the cherry tomato halves and finely chopped spring onion. Finally, sprinkle a few coriander leaves and the cashew nuts on top. Eat piping hot.

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