Summary

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

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Instructions

1. Toast the breadcrumbs in the butter until golden brown.
2. 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.
3. Cook the pasta according to the instructions on the packet, drain and add to the sauce.
4. 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.
5. Divide the portions and pour the toasted crumbs over them.