Tagliatelle with chicken, zucchini and buffalo mozzarella

Yesterday I was thinking about what to eat when I saw this tagliatelle with chicken, zucchini and buffalo mozzarella from Jeroen Meus in “dagelijkse kost”. As I love his easy and delicious recipes, the decision was made very fast to bring a little bit of Italy into my winter.

Ingredients (2 persons):

• 200 grams of chicken fillet (or chicken cubes)
• 100 grams of bacon cubes
• half an eggplant
• half a zucchini
• a clove of garlic
• a small onion
• a chili pepper
• a tin of tomato cubes (400gr)
• a bit of tomato concentrate
• pine nuts
• buffalo mozzarella
• basil
• 200 grams of tagliatelle
• olive oil
• 1 dl white wine
• herbs: pepper, salt, Italian herbs

Method:

• Cut the chicken fillet into cubes.
• Slice the garlic, the onion and the chili pepper finely.
• Slice the eggplant and zucchini into fine cubes.
• Heat the olive oil in a deep pan.
• Rub the chicken cubes with salt and pepper.
• Bake the chicken cubes in the olive oil.
• Add the bacon strips.
• If they are scorched on all sides, remove the meat from the pan.
• Now fry the garlic and the onion in the same oil.
• Add the chili pepper.
• Add the aubergine first and then the zucchini.
• You may also add some oil if needed.
• Add the white wine, and let it reduce.
• Now add herbs, tomato concentrate, tomato cubes and finally the meat.
• Let it boil gently under medium heat.
• Meanwhile, bring water to boil for the tagliatelle.
• Roast the pine nuts in a pan with some oil.
• Cut a few cubes of buffalo mozzarella and take some basil leaves.
• When the pasta is ready you can serve and serve.

I am a big fan of Jeroen Meus and his program “dagelijkse kost” (daily kitchen). He has always good ideas, and is not “showing off”. You don’t need a Michelin star to make his recipes. Here are some other examples:

• apple-potato salad
• salmon burger with crispy potato pancakes
• smoked salmon blinis