Bring a pot of water to a boil and season with salt. Chop the onion and bell pepper. Mince the garlic (or use a garlic press). Slice the chicken fillet.

When the water boils, add the pasta and cook for 5 minutes. Then drain.

At the same time, heat a drop of oil in a pan and when the pan is hot, add the chopped onion, garlic and bell pepper. Cook for 4-5 minutes, until the vegetables start to soften.

Then add the chicken pieces and fry them for a few minutes on both sides.

Next, add the coffee cream and curry seasoning to the pan. Simmer the mixture for a few minutes on low heat. Then add the cooked pasta and stir through. Season with salt and pepper if necessary.

Serve the creamy tagliatelle on plates and sprinkle with parmesan. Enjoy!