John Myers
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Tagliatelle with Chicken and Spinach
The perfect tagliatelle with chicken and spinach recipe with a picture and simple step-by-step instructions.
Spices
- 400 g Frozen spinach leaves
- 50 g Peanut fresh
- 50 ml Oil
- 400 g Chicken breast fillet
- 80 g Onion
- 1 Pc. Clove of garlic
- 400 g Chunky tomatoes
- 50 g Parmesan
- Salt, pepper, basil, oregano, paprika noble sweet
- Medium dry red wine
- Cut the chicken breast fillet into even strips (5 x 5 x 4 cm), finely dice the onion and garlic. Chop the peanut kernels.
- Boil ribbon noodles in well-salted water according to the manufacturer’s instructions (don’t forget to season the water). Add the spinach one minute before the end of the cooking time, when the pasta is “al dente” and the spinach has thawed, pour both into a colander and set aside for a moment.
Pan suitable for all ingredients
- Roast the peanuts in a pan without fat, then remove and set aside.
- Salt the chicken strips and fry them briefly in oil. They do not need to be completely through, otherwise they will dry out. It is still cooking.
- Take the meat out of the pan and set it aside, cover with aluminum foil, possibly put in the oven at 80 ° C.
- If necessary add a little more oil to the pan and sauté the onions and garlic in it. Deglaze with a little pasta water or red wine and loosen the roast set.
- Add the chunky tomatoes and season to taste. Heat only briefly, do not boil.
- Add spinach noodles and chicken and mix. Season again to taste and then arrange immediately on the plate and sprinkle with Parmesan and peanuts.
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