Prep: 10min | Cooking: 40min
Complexity: 1/5
ingredients:
(serves 2)
300g chicken thigh, diced
2 garlic cloves, chopped
olive oil, salt, pepper
4 tbsp chopped basil
juice from 1/2 lemon
60ml white wine
2 tbsp butter
For the tagliatelle:
1/2 pack tagliatelle, 250g
1 tbsp parsley, chopped
grated rind of 1/2 lemon
* Optional: grated cheese
method:
Heat a little oil in a pan and fry the chicken. When the chicken juices evaporate, add the garlic and continue to mix chicken. Add wine and lemon juice, season with salt and pepper, and lower heat to a simmer. Once chicken is cooked through, remove from heat, add the basil and butter, and season generously with pepper (and salt if needed).
For the tagliatelle, cook according to packet instructions. Drain, toss with parsley and lemon rind, and serve with chicken in its buttery sauce.