Tagliatelle with Brussels sprouts and chicken


  • 200 g of tagliatelle
  • 250 g Brussels sprouts
  • 1 red onion
  • 150 g chicken fillet
  • 15 cl of liquid cream
  • 2 tablespoon(s) whole-grain mustard
  • 1 tablespoon(s) of olive oil
  • a few shavings of parmesan


  1. Wash the Brussels sprouts, then cut off the base. Cook them for 10 minutes in a large pot of salted water. Drain them and run them under cold water to preserve their green color. Then cut them in half or quarters depending on their size.

  2. Peel and slice the onion into strips. Slice the chicken fillet into strips. In a large frying pan, brown the chicken strips with the onion in hot olive oil for 10 minutes, add salt and pepper, then add the Brussels sprouts and brown them. Then add the cream and mustard and simmer over low heat for 10 minutes.

  3. Cook the tagliatelle according to the directions on the package. Then drain them and add them to the pan, mixing gently. Serve hot with a little shavings of parmesan if you wish.

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