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Vegetable tagliatelle with chicken and cashew cream

Vegetable tagliatelle with chicken and cashew cream

I can’t begin to describe how tasty this recipe is! It’s a main dish that we loved, and you’ll most certainly love it as well! It is the fresh vegetable tagliatelle by Mama Irene with chicken and cashew cream, a colorful meal that the little hands loved. It’s healthier than chicken a la crème, and as tasty and delicious, so you’ll never want to make chicken any other way!

 tagliatelle with chicken

What we are going to need

  • Fresh vegetable tagliatelle by Mama Irene. Fresh vegetables are hand-picked, one by one, to combine with the dough and reach your plate like a summer feast. Unique tagliatelle passed through bronze dies to acquire a porous surface and retain any kind of sauce! Without added salt, the fresh vegetable tagliatelle (with Florina peppers, spinach, beetroot, and turmeric), they’re ideal for kids and adults. The pasta products from Irene’s workshop can be found in mamairenepasta.gr and using the code “LITTLEHANDS” you’ll get 10% off your purchase.
  • Chicken. Ask your butcher to cut it for the frying pan, in bite-sized pieces or julienne.
  • Vegetables. Peppers, fresh onions, and red onions.
  • Cashew cream. You’ll find it being sold in stores with organic products, and it’s a great plant-based substitute for the usual heavy cream.
  • Spices. What would food be without spices? This recipe has quite a few, and even though you can adjust them to your tastes, I’d suggest trying the recipe as I give it to you, using tarragon, curry, onion powder, and ginger.
  • Vinegar. Yes, I wanted to use wine, because I love it in foods and I’ve been missing it since the little hands started eating two and a half years ago, but I at least use vinegar in foods, often. If you don’t have little ones, you can add white wine. For those of us who can’t use alcohol in our foods (no, it doesn’t evaporate), let’s use white vinegar.
 tagliatelle with chicken

Tips

  • Don’t throw away the water that you boiled the fresh vegetable tagliatelle in. Keep it in food bags in the freezer or in ice cube trays for a future dish where you’ll need some vegetable broth.
  • Adjust the spices to your taste and that of your family.
  • The dosages for the vegetable tagliatelle with chicken and cashew cream should give you 5–6 portions.
  • Ideally, enjoy this food hot.
  • You can move the tagliatelle to the frying pan with the chicken and the cashew cream as soon as they’re ready so that all the tastes have time to combine.
 tagliatelle with chicken

Our beautiful bamboo bamboo plates are made from 100% bamboo, have a strong detachable suction cup, and can be found here with a 10% discount and no customs costs.

More recipes

Prep Time5 minsCook Time20 minsTotal Time25 mins

 400 g fresh vegetable tagliatelle by Mama Irene
 1 kg chicken, for frying pan
 400 ml cashew cream
 3 tbsp olive oil
 1 red onion, chopped
 1 fresh onion, chopped
 1 green pepper, in strips
 1 red pepper, in strips
 ¼ cup white vinegar
 ½ unwaxed lemon, the zest
 1 ½ tsp tarragon
 ½ tsp coriander
  tsp ginger powder
 ½ tsp onion powder
 ½ tsp curry
  salt (for kids older than one year old)
  pepper

1

Heat a large nonstick frying pan over medium fire.

2

Add the olive oil, the chopped onion, the white part from the fresh onion, and the peppers, and sauté them for 5–6 minutes, until soft.

3

Add the chicken, the spices, the salt, and the pepper, and sauté, mixing often, until it changes color.

4

The chicken will give off liquids, wait until it absorbs some and add the vinegar.

5

Finally, after most liquids have been absorbed, add the cashew cream and let the mixture grow uniform, mixing occasionally.

6

Boil some water in a pot, and after it’s boiled, add the vegetable tagliatelle.

7

Boil the tagliatelle for 3–4 minutes and then strain.

8

Serve the vegetable tagliatelle and the chicken in a plate, or mix everything in the pan and then serve.

Ingredients

 400 g fresh vegetable tagliatelle by Mama Irene
 1 kg chicken, for frying pan
 400 ml cashew cream
 3 tbsp olive oil
 1 red onion, chopped
 1 fresh onion, chopped
 1 green pepper, in strips
 1 red pepper, in strips
 ¼ cup white vinegar
 ½ unwaxed lemon, the zest
 1 ½ tsp tarragon
 ½ tsp coriander
  tsp ginger powder
 ½ tsp onion powder
 ½ tsp curry
  salt (for kids older than one year old)
  pepper

Directions

1

Heat a large nonstick frying pan over medium fire.

2

Add the olive oil, the chopped onion, the white part from the fresh onion, and the peppers, and sauté them for 5–6 minutes, until soft.

3

Add the chicken, the spices, the salt, and the pepper, and sauté, mixing often, until it changes color.

4

The chicken will give off liquids, wait until it absorbs some and add the vinegar.

5

Finally, after most liquids have been absorbed, add the cashew cream and let the mixture grow uniform, mixing occasionally.

6

Boil some water in a pot, and after it’s boiled, add the vegetable tagliatelle.

7

Boil the tagliatelle for 3–4 minutes and then strain.

8

Serve the vegetable tagliatelle and the chicken in a plate, or mix everything in the pan and then serve.

Vegetable tagliatelle with chicken and cashew cream

Το περιεχόμενο αυτού του blog αποτελεί πνευματική ιδιοκτησία της εταιρίας LITTLE HANDS BLW. Συνεπώς, ΑΠΑΓΟΡΕΥΕΤΑΙ κάθε αναδημοσίευση, αντιγραφή ή τροποποίηση του χωρίς την έγγραφη συγκατάθεση της εταιρίας. Εάν ενδιαφέρεστε για το περιεχόμενο του blog, μπορείτε να επικοινωνήσετε μαζί μας για να συζητήσουμε πως θα μπορούσαμε να συνεργαστούμε.