← All recipes

🍽️ Chicken Spinach Ragout with Egg Noodles

655 kcal · 30 min · 4 servings

Ingredients

• spinach 400 g
• onions, yellow 1 pc.
• olive oil 2 tbsp
• chicken breast fillets 600 g
• basil, fresh 40 g
• white wine, dry 150 ml
• vegetable broth 400 ml
• whipping cream 200 g
• salt pinch
• pepper, black ground pinch
• cornstarch 1 tbsp
• ribbon pasta 500 g

Instructions

1. 1. Wash the spinach thoroughly. Halve the onions, peel them, and chop in the mixing container for 6 seconds at speed 6. Add the oil and sauté until translucent for 5 minutes at speed 1 at 100 °C.
2. 2. In the meantime, wash and dry the chicken, then cut into large cubes. Clean the basil, pat dry, pluck the leaves from the stems, and chop roughly.
3. 3. Add the wine, broth, and cream to the mixing container. Season with salt, pepper, and basil. Add the chicken and cook for 15 minutes at speed 1 at 100 °C.
4. 4. Add the spinach to the mixing container and cook for 5 minutes at speed 1 at 100 °C. In the meantime, dissolve the cornstarch in 2 tablespoons of cold water in a bowl, add it to the mixing container, and bring to a boil for 1 minute at speed 1 at 100 °C with the measuring cup inserted.
5. 5. Bring about 5 liters of salted water to a boil in a large pot and cook the ribbon pasta in it for approx. 9 minutes until al dente. Drain in a sieve and let drain.
6. 6. Season the chicken-spinach ragout to taste, serve on plates together with the ribbon pasta, and enjoy. Bon appétit!

Nutrition per serving

• kcal: 655
• Protein: 47 g · Fett/Fat: 28 g · Carbs: 52 g