Chopped chicken fillet with Tagliatelle

Ingredients for Chopped chicken fillet with Tagliatelle

Instructions for Chopped chicken fillet with Tagliatelle

To prepare the Chopped chicken fillet with Tagliatelle recipe, please follow these instructions:

Chicken fillets are divided into long, thin and flat slices. The slices are laid so they stack slightly over each other on a piece of microwave oven (or staniol) until they form a square.

father:
The remaining fillets are cut into smaller pieces and blended to a nice father together with eggs, salt, nutmeg and curry. Flow is finally added.

The spinach is pressed free of moisture. Put the spinach over the square of chicken fillets. The fine dad is lubricated on top of the spinach. The square is rolled tightly around the filling and the roulade is placed in the oven for approx. 45 minutes at 180 degrees C. alm. oven. Turn a couple of times along the way.

Boil the 2 dl. Chicken stock down with 1 dl. Whip cream until it is even. Just before serving, pick up the chopped herbs. The sauce is taken off the flask and 25 g. Of cold butter is whipped in. Taste with salt and pepper.

The pasta is boiled according to instructions. Rinse the rucola and pinch it into smaller pieces. Cut the stews and cut into small pieces / strips. Just before serving turn tomatoes, rucola and pasta into 3 tablespoons. oil.

tips:
Since it can be difficult to cut thin enough slices you can possibly. Knock the fillets out between two pieces of plastic. Like plastic bag.