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🍝 Chicken Pasta with Olives and Red Onions

642 kcal · 30 min · 4 servings

Ingredients

• 500 g Farfalle
• Salt
• 1 large red onion
• 500 g chicken breast fillet
• 200 g fresh young leaf spinach
• 2 tbsp olive oil
• Pepper (from the mill)
• 3 tbsp black pitted olives
• 2 tbsp basil (e.g. Thai basil)

Instructions

1. 1. Bring water to a boil and add salt. Cook the pasta in it until al dente (firm to the bite).
2. 2. Peel the red onion and cut it into thin strips.
3. 3. Wash the chicken meat and pat it dry with a kitchen towel.
4. 4. Cut the chicken meat into bite-sized pieces.
5. 5. Wash the spinach and remove any tough stems.
6. 6. Dry the spinach, for example in a salad spinner.
7. 7. Finely chop the dry spinach.
8. 8. Add the oil to a large pan and heat it.
9. 9. Fry the chicken pieces sharply on all sides.
10. 10. Season the meat with salt and pepper.
11. 11. Remove the meat from the pan and set it aside.
12. 12. Add the onion strips to the same pan.
13. 13. Sweat the onions for 1 to 2 minutes.
14. 14. Add the chopped spinach and olives to the onion mixture.
15. 15. Fry the vegetable mixture for another 2 to 3 minutes.
16. 16. Drain the cooking water from the pasta.
17. 17. Add the drained pasta and the chicken meat back into the pan.
18. 18. Toss everything briefly to mix and warm it up.
19. 19. Taste the pasta again and adjust with salt and pepper.
20. 20. Warm up the serving plates.
21. 21. Plate the pasta on the warmed plates.
22. 22. Garnish the dish with fresh basil leaves.
23. 23. Serve the dish immediately.

Nutrition per serving

• kcal: 642
• Protein: 47 g · Fett/Fat: 10 g · Carbs: 89 g