Macaroni
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Total Time | 35 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 100 g cherry tomato (s)
- 250 g chicken breast fillet (s)
- 250 g pasta (short macaroni or penne)
- Salt water
- salt and pepper
- possibly nutmeg
- 225 g spinach leaves (frozen, 2 cubes)
- water
- 1 tablespoon oil
- 200 g whipped cream
- 1 dash white wine, to taste
- 1 teaspoon vegetable stock
- 1 squirt lemon juice
- 2 tablespoon sauce thickener, lighter
- 1 tablespoon butter
- 1 tablespoon breadcrumbs
- 1 tablespoon parmesan, freshly grated
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion. Wash the tomatoes, cut in half. Wash the meat, pat dry and cut into cubes. Cook the pasta in salted water for 10 - 12 minutes until soft.
- Put the frozen spinach and 8 tablespoons of water in a saucepan. Season with salt and pepper (and nutmeg to taste). Bring to the boil and cook covered for approx. 8 minutes. Stirring occasionally.
- Fry the meat in hot oil for approx. 5 minutes while turning. Fry the tomatoes briefly. Season everything with salt and pepper. Remove.
- Sweat the onion in the frying fat. Add 1/4 l water, cream, white wine and stock, bring to the boil. Stir in the sauce thickener and let it simmer for 2-3 minutes. Season to taste with salt, pepper and a squeeze of lemon juice. Let the spinach drain if necessary. Add to the sauce with the chicken and tomatoes and heat.
- Drain the pasta. Melt the butter in the pasta pot. Briefly toast the breadcrumbs in it. Swirl the pasta in it, then mix into the sauce. Serve sprinkled with parmesan.
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