Tagliatelle with chicken, zucchini and buffalo mozzarella

Tagliatelle with chicken, zucchini and buffalo mozzarella

Yesterday I was thinking about what to eat when I saw this recipe from Jeroen Meus in “dagelijkse kost”. As I love his easy and delicious recipes, the decision was made very fast to bring a little bit of Italy into my winter.

Ingredients (2 persons):

  • 200 grams of chicken fillet (or chicken cubes)
  • 100 grams of bacon cubes
  • half an eggplant
  • half a zucchini
  • a clove of garlic
  • a small onion
  • a chili pepper
  • a tin of tomato cubes (400gr)
  • a bit of tomato concentrate
  • pine nuts
  • buffalo mozzarella
  • basil
  • 200 grams of tagliatelle
  • olive oil
  • 1 dl white wine
  • herbs: pepper, salt, Italian herbs

Method:

  • Cut the chicken fillet into cubes.
  • Slice the garlic, the onion and the chili pepper finely.
  • Slice the eggplant and zucchini into fine cubes.
  • Heat the olive oil in a deep pan.
  • Rub the chicken cubes with salt and pepper.
  • Bake the chicken cubes in the olive oil.
  • Add the bacon strips.
  • If they are scorched on all sides, remove the meat from the pan.
  • Now fry the garlic and the onion in the same oil.
  • Add the chili pepper.
  • Add the aubergine first and then the zucchini.
  • You may also add some oil if needed.
  • Add the white wine, and let it reduce.
  • Now add herbs, tomato concentrate, tomato cubes and finally the meat.
  • Let it boil gently under medium heat.
  • Meanwhile, bring water to boil for the tagliatelle.
  • Roast the pine nuts in a pan with some oil.
  • Cut a few cubes of buffalo mozzarella and take some basil leaves.
  • When the pasta is ready you can serve and serve.
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