Tagliatelles à la crème de poivron rouge pour un reste de poulet rôti

This creamy red pepper tagliatelle dish is the perfect way to use up any leftover roasted chicken. This dish is packed full of flavour and comes together quickly.

  • 250g tagliatelle
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 large red pepper, diced
  • 150ml double cream
  • 50g grated Parmesan cheese
  • 100g cooked chicken (or turkey), shredded or diced
  • Salt and freshly ground black pepper, to taste

Heat the oil in a large saucepan over medium-high heat. Add the onion and garlic and cook, stirring often, until softened, about 2 minutes. Add the red pepper and cook until softened, about 3 minutes more. Stir in the cream and bring to a simmer. Simmer for 2 minutes.

Add the Parmesan cheese and stir until melted and combined. Add the cooked chicken (or turkey) and season with salt and pepper to taste.

Meanwhile, cook the tagliatelle according to package instructions. Drain well.

Add the drained tagliatelle to the sauce mixture and stir until evenly coated. Serve hot.

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