Pasta with chicken and spinach
Ingredients for 4 people
Ingredients · Servings 4
- 400 g pasta (for example whole wheat penne)
- 300 g chicken thigh fillets
- 300 g spinach
- 130 g sun-dried tomatoes
- 50 g green olives
- 3 tablespoons pine nuts
- 10 g basil (+ extra for garnish)
- Salt and pepper
- Olive oil
- Parmesan
Method · 20 min
- Toast the pine nuts in a dry frying pan until they are nicely browned.
- Heat olive oil in a frying pan. Add the chicken thighs and fry them until nicely cooked through and browned on all sides (7-8 minutes). Remove them from the pan and set them aside. Meanwhile, cook the pasta according to the package instructions. Add the spinach to the pan and keep tossing until it has completely wilted. Remove from the pan and season to taste with salt and pepper.
- Meanwhile, make the tomato tapenade. Put the sun-dried tomatoes, basil, and olives in the food processor attachment of the immersion blender. Chop until a smooth, creamy spread forms. Add some olive oil if desired. Set aside.
- Cut the chicken into strips. Return it to the pan briefly along with the tomato tapenade and fry for a moment. Drain the pasta and add it to the chicken in the pan. Finally, stir the spinach back in. Divide the pasta with chicken and spinach among the plates and garnish with some extra Parmesan cheese, fresh basil leaves, a generous drizzle of olive oil, and finish with some pine nuts.
persons
- Toast the pine nuts in a dry frying pan until they are nicely browned.
- Heat olive oil in a frying pan. Add the chicken thighs and fry them until nicely cooked through and browned on all sides (7-8 minutes). Remove them from the pan and set them aside. Meanwhile, cook the pasta according to the package instructions. Add the spinach to the pan and keep tossing until it has completely wilted. Remove from the pan and season to taste with salt and pepper.
- Meanwhile, make the tomato tapenade. Put the sun-dried tomatoes, basil, and olives in the food processor attachment of the immersion blender. Chop until a smooth, creamy spread forms. Add some olive oil if desired. Set aside.
- Cut the chicken into strips. Return it to the pan briefly along with the tomato tapenade and fry for a moment. Drain the pasta and add it to the chicken in the pan. Finally, stir the spinach back in. Divide the pasta with chicken and spinach among the plates and garnish with some extra Parmesan cheese, fresh basil leaves, a generous drizzle of olive oil, and finish with some pine nuts.
