Salted recipe - Chicken with fresh cheese, zucchini tagliatelle
A delicious dish of chicken aiguillettes with cheese, perfect for a weeknight. My recommendation is to use Cantadou. It's a fresh cheese that's a Proust's madeleine for me. It brings a very fragrant and comforting side. You can use other fresh cheeses if you prefer.
For a more substantial dish, I serve it with a little white rice just cooked in water and a bay leaf.
- Chef Julian
| Portions | Preparation time |
| 4 | 35min |
Ingredients
| 5 | Green zucchini |
| 1 | Shallots, chopped |
| 2 x 140g | Cantadou-type fresh cheese |
| 500g | Chicken strips |
| 1 sprig | Sariette |
| 1 tablespoon | Cumin seeds |
| 1 | Onion new, minced |
Instructions
Step 1/6
Clean the zucchini then, using a razor-type peeler, cut tagliatelle lengthwise, stopping once you see the heart of the zucchini.
Set the tagliatelle aside, coarsely chop the hearts and sauté over medium heat for 5 minutes in a saucepan with a drizzle of olive oil and the shallot.
Step 2/6
Add the Cantadou and cook for a further 5 minutes over low heat.
Blend and, if necessary, add a dash of water. The texture should be frothy and light.
Cover and keep warm.
Step 3/6
In a salad bowl, season the chicken with a drizzle of olive oil, savory, cumin and garlic.Onion mince.
Season with salt and pepper.
Step 4/6
In a large frying pan, brown the chicken over high heat with a little olive oil.
Remove and keep warm.
Step 5/6
In the same pan, add a drizzle of olive oil and sear the zucchini tagliatelle.
Season with salt and pepper.
The tagliatelle should cook very quickly, for around 3 minutes, to release the water and make the zucchini soft.
Step 6/6
Place the zucchini cream on a plate, then create a nest of tagliatelle in the center and finish with the chicken strips.
And there you have it, you'll be telling us all about it!
Enjoy!
