Description
This Coconut Chicken Tagliatelle with Coriander brings together tender chicken, colourful peppers and a silky coconut sauce for a pasta dish with a lovely change of pace. It’s easy to make in your home kitchen, and the fresh coriander adds a bright finish that brings everything together.
Ingredients
Scale
- 3 circles of tagliatelle pasta
- Water for boiling
- Salt, to taste, plus extra for the pasta water
- 1 tsp oil, for the pasta water
- 1/2 chicken breast, cut into bite sized pieces
- 1 tsp butter
- Crushed black pepper, to taste
- 3/4 packet coconut powder, mixed with 1/4 cup hot milk
- 3 tbsp diced green and yellow peppers
- 4 tbsp chopped fresh coriander
- Extra milk, as needed, to loosen the sauce
- Coconut milk alternative: Replace the coconut powder and 1/4 cup milk with a small can of coconut milk. Start by adding enough to coat the pasta, then add more if needed.
Instructions
- Bring a pot of water to a boil, then add salt and 1 tsp oil. Add the 3 circles of tagliatelle pasta and cook according to the package directions until tender but still holding its shape. Drain well and set aside. You don’t need to let the pasta cool completely if you’re continuing with the recipe straight away.
- Cut 1/2 chicken breast into bite sized pieces. Melt 1 tsp butter in a frying pan over medium heat, then add the chicken, salt to taste and crushed black pepper. Sauté until the chicken is cooked through, with no pink remaining in the centre. Remove from the heat and let it rest briefly.
- Mix 3/4 packet of coconut powder with 1/4 cup hot milk in a bowl. Stir well until the powder has dissolved and the mixture is as smooth as possible. If you’re using canned coconut milk instead, give it a good stir before measuring out what you need.
- Add the cooked tagliatelle pasta, cooked chicken and 3 tbsp diced green and yellow peppers to a pot or deep frying pan. Pour in the prepared coconut mixture and stir gently to coat everything evenly.
- Cook over low to medium low heat for a few minutes, stirring gently as the sauce thickens. Don’t let it boil vigorously, as the sauce can become too thick before the pasta has warmed through. If it looks dry, add a small splash of milk and stir until the sauce reaches a creamy consistency.
- Taste the sauce and add more salt or crushed black pepper if needed. Once the chicken is hot throughout and the sauce clings nicely to the tagliatelle, remove the pan from the heat.
Notes
Prepared, tried, and tested by Nazley
