Seaweed tagliatelle with tomato-vegetable sauce and chicken

Name: seaweed tagliatelle with tomato-vegetable sauce and chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 onion; 4 stem celery; 250 g winter carrot; 2 toe garlic; 1 el traditional olive oil; 140 g tomato paste; 400 g tomato cubes; 2 tl dried oregano; 100 ml water; 300 g free range chicken; 115 g seaweed tagliatelle; 15 g fresh basil

Pasta made from seaweed with onion, celery, carrot, garlic, tomato paste, tomato cubes, oregano and chicken.

Ingredients

Directions

Chop the onion. Wash the stalks celery and cut into pieces. Peel the winter carrot and cut into cubes of ½ cm. Slice the garlic.
Heat the oil in a frying pan, fry the onion, garlic, celery and carrot for 6 minutes on medium heat.
Add the tomato puree and cook for 2 minutes. Add the tomato cubes, oregano and the water and bring to the boil.
Meanwhile, cut the chicken fillet into cubes of 2 cm and add to the tomato sauce. Cook for 12 minutes on low heat.
Cook the tagliatelle according to the instructions on the packaging and pour.
Divide the tagliatelle over the deep plates and spoon the tomato-chicken sauce on it. Tear the leaves of basil into large pieces and sprinkle over them.