Spinach comes as a tagliatelle on your table and harmonizes perfectly with the protein-rich, spicy roasted chicken strips and a fresh-creamy leek sauce. This gets a pinch of nutmeg still the right finishing touch, before the grated Parmesan adds the last spark.
List Of Ingredients
2 pieces of chicken fillets
150 g Crème that contains milk
35 g parmesan
500 g of spinach tagliatelle
Salt and pepper
Preparation Spinach Tagliatelle Recipe
Wash vegetables, herbs and meat and dab the meat dry with kitchen paper. Heat plenty of water in the kettle. For cooking you also need a vegetable slice, 1 small bowl, 1 large pan, 1 large pot and a strainer.
Cut chicken fillets into strips. Grate parmesan in a small bowl. In a small bowl, mix crème with 150 ml of warm water and season to taste with salt and pepper. Cut leek into fine rings.
Pour plenty of boiling water in a large saucepan, add salt and boil. Cook the spinach tagliatelle for about 5-7 minutes, then strain through a sieve.
In a large pan, heat 1 or 2 spoons of oil, fry chicken strips in them for 4 – 5 minutes and season with salt and pepper. Then add the leek rings and sauté for another 4-5 minutes until the leek is soft.
Put the creme in the pan and bring it to a boil. Sauce with salt, pepper. Add the spinach tagliatelle to the sauce and mix well.