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🍽️ Whole grain spaghetti with fried chicken and spinach cream

743 kcal · 30 min · 4 servings

Ingredients

• 400 g whole wheat spaghetti
• 4 chicken breast fillets
• salt
• 1 lemon
• pepper from the mill
• olive oil
• 1 clove of garlic
• 200 g leaf spinach
• 250 ml crème fraîche
• 2 basil
• 100 g chopped almond kernels (unblanched)

Instructions

1. 1. Cook the whole grain spaghetti in plenty of salted water until al dente.
2. 2. Drain the pasta.
3. 3. Reserve one cup of the pasta cooking water for later.
4. 4. Season the chicken fillets with salt and black pepper.
5. 5. Drizzle the fillets with freshly squeezed lemon juice.
6. 6. Heat two to three tablespoons of oil in a large frying pan.
7. 7. Fry the chicken fillets slowly until golden brown on both sides.
8. 8. Let the fillets cook for about six to eight minutes.
9. 9. Remove the cooked fillets from the pan and keep them warm.
10. 10. Peel the garlic cloves and chop them finely.
11. 11. Wash the spinach thoroughly.
12. 12. Finely chop the washed spinach.
13. 13. Heat two tablespoons of oil in a second frying pan.
14. 14. Sauté the chopped garlic and spinach in the pan.
15. 15. Let the spinach wilt until it is soft.
16. 16. Stir crème fraîche into the spinach mixture.
17. 17. Add one to two tablespoons of the reserved pasta water.
18. 18. Season the sauce finally with salt and pepper.
19. 19. Mix the drained spaghetti with the spinach sauce.
20. 20. Add one to two more tablespoons of pasta water if the sauce is too thick.
21. 21. Plate the spaghetti.
22. 22. Place the warm chicken fillets next to the pasta.
23. 23. Sprinkle the spaghetti with chopped almonds.
24. 24. Garnish the chicken meat with fresh basil leaves.
25. 25. Serve the dish additionally with a rocket salad and parmesan shavings.

Nutrition per serving

• kcal: 743
• Protein: 46 g · Fett/Fat: 38 g · Carbs: 53 g