Composition / ingredients
Cooking method
1. We boil the tagliatelle according to the instructions in salted water to the state of "al dente" (when they are almost ready on the outside and already soft, but some rigidity remains inside). We throw the finished pasta into a colander, and when the water drains, we lightly lubricate it with olive oil.
2. In a well-heated frying pan, fry the pine nuts without adding oil. The heating is strong. The nuts should be with golden sides.
3. Cut the chicken fillet into large pieces.
4. Peel and finely chop the onion.
5. Heat a frying pan with olive oil, put the meat in it and fry for 2 minutes.
6. Add onions to the meat, fry for another 4-5 minutes.
7. Put the peas and mint leaves in the pan, mix, cook everything together for a minute.
8. Fill the contents of the pan with cream and water and wait for it to boil. After that, reduce the heat, cook for all 2 minutes. Salt, pepper.
9. Spread the tagliatelle, mix, warm up for 1.5-2 minutes.
10. We serve the finished dish to the table, sprinkled with nuts and garnished with a sprig of mint.
Bon appetit!
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Mint fresh - 49 kcal/100g
- Dried mint - 285 kcal/100g
- Mint - 49 kcal/100g
- Ground black pepper - 255 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Beech nuts - 568 kcal/100g
- Pinya - 635 kcal/100g
- Pine nuts - 620 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Chicken breast (fillet) - 113 kcal/100g
- Tagliatelle - 288 kcal/100g
