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Green Tagliatelle with Hot Red Pepper Sauce
Method
1. Pour the stock into a small Dutch oven, add the red bell pepper, bring to a boil and simmer for 5 minutes.
2. Meanwhile, fry the chicken or seitan slices in a skillet with a little oil until golden. Set aside.
3. Puree the red bell pepper with the stock, slowly adding the oil, and season with salt.
4. Add the fried chicken to the sauce and mix.
5. Cook the tagliatelle in plenty of boiling water with a little salt and oil. Drain the pasta and return it to the pan.
6. Toss with oil and basil, and season with salt and black pepper. Serve as nests on two large plates with the sauce in the middle.
Ingredients
- ½ cup vegetable stock. heated
- 1 red bell pepper. chopped and deseeded
- 1 large chicken breast
- 3 tbsp. olive oil.
- 8 oz green tagliatelle
- 1 tbsp. basil. chopped
- to taste salt and pepper
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