Spicy Tagliatelle with Chanterelles and Cherry Tomatoes

Trim the mushrooms and cut into smaller pieces if necessary. Rinse the tomatoes. Rinse the chile pepper and cut into rings.

Rinse the thyme and parsley, shake dry and chop coarsely. Rinse the meat, pat dry and cut into bite-sized cubes. Cook the tagiatelle in boiling salted water until al dente.

Peel the garlic and chop. In a pan, heat the oil and sauté the garlic until translucent. Add mushrooms and sauté until the mushroom liquid has completely evaporated.

In another pan, sear the chicken cubes in hot butter on all sides and remove from the pan. Add the tomatoes and chile pepper rings with the mushrooms, toss briefly and deglaze with the white wine. Simmer over medium heat for 7-10 minutes, season with salt and pepper and stir in the diced chicken.