Tagliatelle with chicken and grilled vegetables
Want an easy dish to make? Here is the recipe to make tagliatelle with chicken and grilled vegetables. You will love it.
1. Preheat the oven on grill position. Wash the zucchini and eggplant. Cut into slices about 2 mm and place on a baking sheet covered with foil. Drizzle with a little olive oil, salt and pepper. Bake and let roast for 10 minutes, turning once halfway through cooking.
2. Meanwhile, in a non-stick frying pan heat 3 tablespoons of oil and brown the chicken breasts on both sides. Then reduce the heat and cook for 10 minutes over low heat, turning halfway through cooking meat.
3. Remove the vegetables from the oven and cut into very small dice. Slice the sun dried tomatoes and chicken breasts. Wash, dry, thin out and chop basil.
4. Dip the pasta in boiling salted water and cook as indicated on the package. Drain and set aside.
5. Heat the remaining oil in a large skillet. Add diced vegetables and tomatoes, and sauté for 5 minutes over low heat, stirring. Add the noodles and the chicken, sprinkle with basil, season to taste and mix. Arrange on plates and serve immediately.
Photo credit: Sucré Salé
