John Myers
Penne in Spinach Sauce and Caramelized Strips of Chicken Breast Fillet
The perfect penne in spinach sauce and caramelized strips of chicken breast fillet recipe with a picture and simple step-by-step instructions.
- 1 Chicken breast fillet
- 1 tbsp Honey
- 1 tbsp Balsamic vinegar
- Salt
- Black pepper from the mill
- 1 Clove of garlic
- 200 g Penne
- 300 g Frozen spinach
- 2 tbsp Creme fraiche Cheese
- Freshly grated nutmeg
- Pecorino
- 1 Shallot
- Olive oil
- 1 Lemon
- Peel the garlic and pound it with sea salt in a mortar – mix with honey, balsamic vinegar and pepper – marinate the meat with it and fry it in the pan until crispy.
- In the meantime, cook the pasta in boiling salted water for 6-8 minutes.
- Peel the shallot and sweat finely chopped in olive oil – add the spinach and simmer briefly – season with salt, pepper, lemon zest, lemon juice and nutmeg.
- Fold in the pasta and round off with pecorino cheese and creme fraiche.
- Slice the chicken breast, toss through the pan again and place on the pasta – grate fresh pecorino cheese over it and serve.
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