Leeks with tagliatelle, romaatjes and chicken

Name: leeks with tagliatelle, romaatjes and chicken
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 leeks long and thin (about 500 g); 300 g tagliatelle; 3 shallots in thin rings; 4 el olive oil; 300 g chicken breast a la minute, seasoned; 250 g small tomatoes halved; 1 tl chili powder

A tasty recipe. The main course contains the following ingredients: poultry, leeks (long and thin (about 500 g)), tagliatelle, shallots (in thin rings), olive oil, chicken fillet (a la minute, seasoned), small romes (halved) and chilli powder.

Ingredients

Directions

Cut the root pieces from the leeks. Cut the leeks in length into 4 parts. Rinse the sand between the leek leaves, remove the leaves and let them drain in a colander.
Cook the tagliatelle according to the instructions on the packaging. Cut the chicken fillets into 1 cm wide strips.
Heat the oil in a frying pan and fry the chicken strips around brown. Fry the shallots for 2 minutes. Scoop the leek bars and tomatoes through the shallots, add 2 tbsp water and fry the vegetables for 7 minutes. Season with salt and chili powder.
Spoon a few tablespoons of cooking fluid from the tagliatelle in a bowl. Drain the pasta and put the tagliatelle back in the pan. Put in the meat-pre-mix and add a dash of the trapped cooking liquid when the pasta is too dry. Divide the dish over 4 warm, deep plates.