Creamy Korma Chicken Tagliatelle - cooking recipe

Ingredients

225 g dried tagliatelle pasta noodles or 225 g your favourite pasta
300 g chicken breast fillets, cut into strips
1 tablespoon oil
1 yellow capsicum, chopped (bell pepper)
1 red capsicum, chopped
1 zucchini, cut into strips
200 ml coconut milk
1 (430 g) jar korma sauce (simmer)

Preparation

Cook pasta as directed until tender.
Stir-fry chicken in hot oil for 2-3 mins, add vegetables and cook for a further 2 minutes.
Pour in the coconut milk and simmer sauce, cook gently for 5 minutes.
Serve sauce spooned over pasta and garnish with lemon slices & coriander leaves.