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Nazley's Creamy Coconut & Coriander Tagliatelle Pasta with Chicken

By: | February 23, 2017 | Tags: | 2 comments

3 Circles of Tagliatelle pasta, Boil in water with salt and 1 tsp oil.
Once done strain and allow to cool.
1/2 chicken breast.
Salt to taste.
1 tsp butter.
Crushed black pepper.
Heat the butter in a pan, add the chicken with salt and pepper. Allow to cook well, saute and allow to rest.
3/4 packet of coconut powder mixed in 1/4 cup hot milk. Mix well.
If you can’t find the powder, you can use a small can of coconut milk.
3 Tblsp Green and yellow peppers diced.
4 Tblsp chopped fresh coriander.
In a pot add the strained tagliatelle pasta with the cooked chicken and peppers. Then add the coconut milk. Allow to thicken up till thick. If too dry add a little milk.
Once thickened up add salt if needed. And extra crushed black pepper.
Before serving add the fresh coriander.
Top with cheese if you would like.
Tonight’s dinner. Easy and quick.
All meals posted by me are my own recipes and mostly for 1 serving.
Prepared, tried and tested by: Nazley Ally

  1. Thanks for the recipe. I can already imagine the flavours of coconut and coriander blending in beautifully with the pasta

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