Summary

Ingredients

• 200 g ribbon noodles
• 100 g spinach leaves, (frozen)
• 250 g chicken fillet (s)
• 2 tablespoons oil
• a bit salt
• some pepper
• 2 cloves garlic)
• 250 ml tomato sauce, with diced tomatoes (ready)
• 2 tablespoon sour cream
• 1 tablespoon pine nuts
• 1 tablespoon basil, finely chopped or dried

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Instructions

1. Cook ribbon pasta al dente.
2. Thaw the spinach.
3. Cut the chicken into small pieces. Heat in a pan with a little oil and fry the meat all over. Salt and pepper and mix in the basil. Take everything out of the pan.
4. Then sauté the spinach and the chopped garlic in the pan with a little oil. Mix in the tomato sauce and the sour cream.
5. Finally mix the ribbon noodles, chicken and sauce together.
6. Sprinkle with pine nuts.