Creamy sicilian chicken on a bed of tagliatelle pasta sauted in olive oil and basil

Preparation time: 45 min

• Set up
  Slice chicken into cubesChop the onionPeel and chop the garlicSqueeze the lemon and lime juicesSlice the cherry tomatoes in halfPick the leaves of mint and basil then chop themRoast the pine nuts 4 minutes in the ovenRinse the capers
• Creamy Sicilian chicken
  In a hot saute pan, melt some butter in the olive oil and sear chicken cubes until perfect color then remove it, in the same hot pan, sweat the onions, add if necessary a knob of butter.Add garlic and cook for a few seconds, lower half of temperature, then sprinkle the flour, mix well then add the white wine, stir vigorouslyAdd the chicken broth and stir vigorously with a whiskCook about 5 minutes, then add the capers and cream, mix well and bring to simmering.Add the chicken and simmer 15 minutes over low heat, stirring occasionally to make sure nothing sticks to the bottom.Once the chicken is cooked and the sauce thickened well, add the citrus juices,salt and pepper set off the fire and let it rest while you cook the pasta
• Tagliatelle pasta
  In a hot pan with olive oil, fry the cherry tomatoes 30 seconds, season and keep warm. In a large saucepan of boiling salted water, cook the tagliatelle 7 minutes, drain then add them to pan with the olive oil, cherry tomatoes, herbs and pine nuts and mix well
• Plating
  In a hot plate, put a nest of tagliatelle in the center with a few pieces of chicken on top and the sauce all around, finish decorating with fresh basil leaves and a slice of lemon