Summary

Ingredients

• 400 g riatoni
• 600 g chicken breast fillet (s)
• 200 g spinach leaves, frozen
• 600 ml cream
• 3 tablespoon sambal oelek
• 8 tablespoon spice mix (grill spice for meat)
• 1 tablespoon vegetable stock, instant
• Chilli pepper (s), dried
• 1 pinch (s) salt
• 1 tablespoon rapeseed oil

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Instructions

1. Cook the rigatoni in salted water until cooked.
2. Meanwhile, cut the chicken breast into strips and marinate with the barbecue seasoning. Fry the marinated pieces of meat in rapeseed oil for about 10 to 15 minutes on a medium heat until they are cooked through. Then remove from the pan and set aside. Bring the cream to the boil in the pan and simmer a little until it thickens. Season with vegetable stock. Add the sambal oelek and chili peppers. Season to taste with salt. Then add the spinach leaves to the sauce and simmer until thawed. The sauce should now be nice and thick. Put the meat back into the sauce and let it warm up briefly.
3. At the end, add the rigatoni to the sauce and fold in.