Chicken Spinach Pasta
Donal's Notes
I love recipes that come with a dash of nostalgia and this one never fails to deliver. In what now feels like another life, I was in a band with my Swedish pal Jonathan and, while staying at his place, I picked up this great recipe from his ‘Mamma’, Kerstin. She really knows how to feed a crowd and this recipe is absolutely delicious.
Casserole dish
Chopping board
Chopping knife
Saucepan
Colander
Tongs
Instructions
1
Finely chop the garlic. Slice the chicken breasts into thin strips.
2
Bring a pot of water to the boil for the pasta and add plenty of fine sea salt. Cook the tagliatelle in the boiling water according to the instructions on the packet or until al dente.
3
Heat the olive oil and butter in a casserole dish and, when foaming, fry the chicken for about 4–6 minutes or until cooked through and season with salt and pepper.
4
Add the garlic, sun-dried tomatoes, and baby spinach and fry until the spinach has wilted.
5
Add the single cream and bring to a steady simmer for 3–4 minutes.
6
Once the pasta is cooked drain and add to the sauce. Toss well and serve straightaway with freshly ground pepper.
