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Chicken Tagiatelle

Tagiatelle with a chicken and corn sauce
Recipe By : Niru Gupta
Type: Pasta Serving: 4 Cooking Time: 45 minutes


  • Tagiatelle (broad, flat noodle) 200 g
  • Water 4 cups ]
  • Salt 1 tsp ] mixed together         Oil 1 tbsp ]
  • Butter ¼ cup (60 g)
  • Green Garlic, finely chopped ¼ cup OR
  • Garlic, finely chopped 2 tsp
  • Red Bell Pepper (Simla Mirch), thinly sliced ½ cup
  • Maida 2 tbsp (15 g)
  • Milk 1 ½ cups (360 g)
  • Cream ¾ cup (180 g)
  • Salt 1 tsp or to taste
  • Baby corn, cooked and halved 50 g
  • Chicken, cooked and diced 1 cup
  • Cheese, grated ½ cup (60 g)
  • Basil, chopped fine 2 tbsp
  • Parsley, for garnish


  • Heat butter and cook garlic in it till soft. Add maida and saute over low heat.
  • When very slightly brown, add the milk gradually, stirring vigorously, to avoid lumps.

  • Bring to a boil and simmer for 1-2 minutes.

  • Add cream, salt, baby corn, chicken, cheese and basil simmer for a minute and take off the heat.

  • Bring the water mixture to a boil and cook the tagiatelle in it till ‘bite-like’.

  • Drain it out in a colander and while still hot mix into the sauce.

  • Mix well and serve hot garnished with parsley.


  • Currently 4/5 Stars.
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Current Rating 4/5 (1 votes)
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