Creamy Chicken And Tagliatelli
A quick and easy coconutty sauce packed with juicy chicken, for pasta, capsicums and courgettes.
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225g dried tagliatelli
300g chicken breasts - sliced
1 Tbsp vegetable oil
1 yellow pepper - thinly sliced
1 orange pepper -thinly sliced
200ml coconut milk
1 jar Sharwood's Korma
Cooking Method
Put the pasta on to boil. Stir-fry the chicken in hot oil for 2-3 minutes. Add the vegetables and cook for a further 2 minutes. Pour in the coconut milk and sauce and cook gently for 5 minutes. Serve the pasta piping hot with the sauce poured over and garnished with lemon slices and coriander leaves. Use cooked prawns in place of the chicken but add after stir-frying the vegetables. You can use any type of pasta for this dish.
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