Summary

Ingredients

• 250 g poultry meat, e.., Chicken
• 150 g cocktail tomatoes,
• 50 g leaf spinach, frozen, portionable
• 200 ml water, warm
• 2 teaspoons vegetable stock powder from the glass without glutamate
• 4 teaspoons processed cheese, light
• 0.5 teaspoon ½ sugar
• some sauce thickener, light
• some olive oil
• salt and pepper
• possibly onion powder
• 250 g pasta, e.., Spahetti

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Instructions

1. Cook the pasta al dente as usual.
2. Meanwhile, cut the poultry meat into small strips or pieces and season with a little salt and pepper. Put in the pan and fry in oil. Halve the tomatoes or, depending on the size, quarter them. Remove the roasted meat from the pan and set aside.
3. Pour the warm water into the pan and dissolve the vegetable stock in it and bring to a boil. Add the spinach and let it thaw. Then add the processed cheese, stir everything well. Add tomatoes and sugar. Thicken if necessary with a little sauce thickener. Now put the meat back in the pan and heat it in the sauce. Season to taste with pepper and salt. The sauce is ready when it takes on a light pink color from the tomatoes.
4. Serve immediately with the hot pasta.