Chicken tagliatelles, Brussels cabbage and light sauce

Method

1. 1

   Start by washing your Brussels cabbages and removing their base. Dip them in a large pot of salty boiling water and let them cook for ten minutes.

2. 2

   Once cooked, drain the cabbages and cool them quickly under cold water to keep this beautiful green color. Cut them in half or in quarters according to their size.

3. 3

   Meanwhile, peel the onion and detail it into thin slats. Thin your chicken fillet into regular slats.

4. 4

   In a large, hot skillet with a fillet of olive oil, sauté the chicken and onion together for about 10 minutes. Season with freshly ground salt and pepper.

5. 5

   Now add the Brussels cabbages to the pan and let them brown for a while. Then pour the cream and mustard, mix well and simmer gently for 10 minutes.

6. 6

   While your sauce is simmering, cook the tagliatels according to the time indicated on the package. Drain them and gently incorporate them into the pan. Serve immediately with some parmesan chips if you like.

Nutrition

calories

580 kcal

fatContent

24 g

fiberContent

6 g

sugarContent

6 g

sodiumContent

550 mg

proteinContent

32 g

cholesterolContent

95 mg

carbohydrateContent

65 g

saturatedFatContent

12 g

unsaturatedFatContent

12 g

Indicative values from the source, for the original recipe.

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