John Myers
Contents
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Ingredients
- 400 g Tagliatelle
- 600 g Chicken breast fillet
- 300 g Frozen spinach leaves
- 1 Onion
- 50 g Freshly grated Parmesan for the sauce
- 20 g Grated Parmesan cheese to sprinkle on top
- 4 tbsp Neutral oil
- 50 g Butter
- 2 tsp Flour
- 100 ml White wine
- 400 ml Chicken bouillon
- 200 ml Cream
- Colorful pepper
- Salt
- 2 tbsp Grainy mustard
- 2 tbsp Cashew nuts
Instructions
- Finely grate the Parmesan cheese in two separate portions. Cut the chicken breast fillets into bite-sized pieces. Peel and finely dice the onion. Fry half of the chicken in hot oil in an uncoated pan, remove from the pan and season with salt and pepper. Do the same with the other half.
- Put half of the butter in the frying fat and allow the onion to become translucent in it, sprinkle the flour over it and sweat briefly. Then deglaze with wine and after boiling briefly, add the chicken stock and cream. Let simmer for about 5 minutes over high heat. While the sauce is cooking, prepare the pasta and spinach according to the instructions on the packet.
- When draining the pasta, make sure that no water remains in the saucepan, put the other half of the butter in the saucepan that is still hot, add the well-drained pasta and the spinach and mix well. Be careful not to leave any lumps of the spinach. Put the lid on and set aside.
- Now finish the sauce. Melt the Parmesan in the sauce, season with salt and pepper, stir in the grainy mustard. Add the cashew nuts and meat. Heat everything again. Arrange the spinach noodles on the plate, pour the chicken ragout on top and sprinkle with Parmesan.
Nutrition
Serving: 100gCalories: 232kcalCarbohydrates: 22gProtein: 14.7gFat: 8.8g
