Summary

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

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Instructions

1. 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.
2. 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.
3. Fry the meat in hot oil for approx. 5 minutes while turning. Fry the tomatoes briefly. Season everything with salt and pepper. Remove.
4. 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.
5. 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.