Tagliatelle with asparagus, spinach and chicken

Ingredients for 3 servings:

• 1 pack of tagliatelle from the refrigerated section
• 300 g chicken breast fillet(s)
• 1 pack of baby spinach, fresh
• 1 small onion(s), red
• 1 clove(s) garlic
• 50 g butter plus 1 tbsp extra
• 1 ½ lemon(s), juice
• 1 shot of white wine
• 10 stalk(s) asparagus
• n. B. Salt
• n. B. Pfeffer
• some oil
• 1 pinch(s) nutmeg
• 1 pinch(s) of sugar
• 100 ml cream as needed
• 1 tsp cornstarch

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

in a lemon-butter-cream sauce

Peel the asparagus and cut into pieces. This is best done in a cast-aluminum pot. Cook in a little water (the water should be almost evaporated when the asparagus is cooked) with sugar, salt, 1 tablespoon of butter, and the juice of half a lemon. This takes about 15 minutes. In the meantime, dice the onion and finely chop the garlic. Cut the breast fillet into small pieces and fry lightly in a little oil over medium heat. Put a pot (for the pasta) with plenty of salted water on the stovetop and bring to a boil. When the asparagus is cooked (don’t discard the remaining water), add the raw diced onion and garlic. Wash the baby spinach and, after draining a little, add it to the pot. Let the spinach wilt. Then add the chicken pieces, salt, pepper, nutmeg, the juice of the whole lemon, 250-300 ml of water, white wine, cream, and, if desired, a pinch of sugar, and continue cooking. Mix everything well and season to taste. Add the tagliatelle to the prepared boiling water and let it simmer for about 2 minutes. Then drain and mix with the ingredients in the other pot. Thicken the sauce with a little cornstarch (1 teaspoon mixed with a very small amount of water), if desired. Bring to a boil briefly.