Pasta with Spinach, Tomatoes and Chicken
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 tablespoon breadcrumbs
- 1 tablespoon butter
- 125 ml milk
- 125 ml sweet cream
- 1 tablespoon sauce thickener, light, or potato flour
- 1 tablespoon parmesan, grated
- salt and pepper
- nutmeg
- 150 g spinach leaves, frozen, thawed and squeezed out
- 200 g pasta, sort as you like
- 1 chicken breast fillet (s), finely diced
- 6 cocktail tomatoes
- 1 tablespoon oil, high quality
- salt and pepper
- sugar
Print Recipe
Pin Recipe Instructions
- Toast the breadcrumbs in the butter until golden brown.
- Bring the milk with the cream to the boil, stir in the sauce thickener and season with parmesan, a little salt, pepper and nutmeg. Chop the spinach finely and heat it in the sauce.
- Cook the pasta according to the instructions on the packet, drain and add to the sauce.
- Dice the chicken breast, fry in a little oil for a few minutes, halve the cocktail tomatoes and add them. Season to taste with salt, pepper and sugar. Mix with the pasta and sauce.
- Divide the portions and pour the toasted crumbs over them.
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