Bacon-wrapped Chicken with Tagliatelle and Vegetables
Ingredients
- Ingredients
- 1 Red paprika
- 8 Cherry tomatoes
- 100 grams button Mushroom
- 4 Chicken breasts (each 150 grams)
- 12 thin slices Bacon
- vegetable oil (for frying)
- 200 milliliters Chicken broth (from a jar)
- 1 Zucchini
- 400 grams Tagliatelle
- salt
- freshly ground peppers
- 1 tsp cornstarch
- Chili sauce (sweet and sour)
Preparation steps
Rinse the bell pepper, cut in half, remove seeds and cut into large cubes. Rinse and halve the tomatoes. Clean mushrooms and cut into slices.
Rinse the chicken breasts, pat dry and cut each diagonally into three parts. Wrap with bacon and sear on all sides in oil. Remove from pan. In the same pan, sauté the bell pepper, add tomatoes and deglaze with broth. Add chicken breasts back to the pan, cover and simmer for 15-20 minutes over low heat.
Meanwhile, rinse summer squash, trim and cut lengthwise or slice into thin slices. Blanch in boiling salted water.
Cook tagliatelle until al dente according to package instructions.
Sauté mushrooms in hot oil until browned, turning frequently. Season with salt and pepper.
Arrange the drained tagliatelle on warmed plates.
Thicken the sauce with a little cornstarch (mixed with a little cold water), season with salt, pepper and chili sauce and arrange on the tagliatelle with the chicken breasts. Add the mushrooms and serve immediately.
