Tagliatelle with Chicken
Rinse and pat dry chicken and season with salt and pepper, then fry in 1 tablespoon of butter for about 5 minutes on each side. Add salt and pepper, remove from the pan and keep warm. Sautée the tomato purée in the chicken juices briefly, sprinkle with curry powder, pour in the broth, stir in creme fraiche and season with salt and pepper.
Meanwhile, cook the noodles according to the package, drain, mix with the sauce and place the chicken on top in diagonal slices. Sprinkle with parsley and serve.