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Tagliatelle with Gorgonzola, spinach and chicken sauce

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Ingredients for 4 servings:

  • 350 g chicken breast
  • 400 g tagliatelle pasta
  • 400 g leaf spinach, frozen
  • 1 cup Cremefine, for cooking
  • 200g Gorgonzola
  • Curry powder (Hot Asian Curry)
  • Salt
  • Paprika powder
  • e.g. milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Cook the pasta according to the package instructions. Meanwhile, cut the chicken breast fillet and Gorgonzola into small cubes. Heat the oil in a pan and brown the meat. Season with curry, salt, and paprika. Remove the meat from the pan. Add the Cremefine to the pan, add the spinach and Gorgonzola, and simmer until the spinach has thawed and the Gorgonzola has melted. Add the meat again, taste, and adjust the seasoning if necessary. If the flavor is too intense or the sauce too thick, add a little milk. Drain the pasta and serve with the sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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