CHICKEN BREAST FILLET WITH PASTA AND SPINACH

PREPARATION 30MIN

SERVES 2 SERVINGS

NIVEL EASY

INGREDIENTS

• 300g VG ORGANIC CHICKEN BREAST FILLET

• 500g cooked spaghetti ‘al dente’

• 200g fresh cream

• 1 bunch of chopped spinach

• 2 tablespoons of butter

• 2 cloves of garlic, finely chopped

• 60g grated Parmesan cheese

• Olive oil, salt, and pepper

PREPARATION METHOD

In a skillet, add a drizzle of olive oil and the organic chicken breast fillet to grill. Season the fillet with a bit of salt and black pepper. After grilling, cut it into thin strips and set aside. In another pan over low heat, add a bit of olive oil and butter. Add the spinach and garlic and sauté slowly. Season with salt and pepper.

When the chicken is golden, remove the liquid that has formed in the baking dish, add the potatoes and another half cup of water. Baste the chicken with the sauce that has formed until it is well browned. Remove the sauce, place it in another dish, add the bouquet and white wine, and return to the oven for another 10 minutes. Serve immediately.

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