← Toutes les recettes

🍝 Pâtes au poulet et sauce crème-épinards

790 kcal · 30 min · 4 portions

Pâtes au poulet et sauce crème-épinards Cuisine gratuitement avec MyFoody →

Ingrédients

Préparation

  1. 1. If necessary, wipe the mushrooms with a kitchen towel and slice them thinly. Wash the spinach thoroughly, spin dry, and chop coarsely. Halve the onion, peel it, and dice finely. Peel the garlic and also dice it finely.
  2. 2. Rinse the chicken, pat it dry with paper towels, and cut it into large pieces. Heat 1 tablespoon of oil in a pan over high heat and sauté the chicken for about 5 minutes. Season with salt and pepper, then remove from the pan.
  3. 3. Reheat the pan with 2 tablespoons of oil over high heat and sauté the mushrooms for about 2 minutes. Lower the heat, add garlic and onions, and sauté for another 2 minutes. Season with salt and pepper.
  4. 4. Deglaze the vegetables with cream and milk. In a bowl, mix the cornstarch with 2 tablespoons of cold water and stir it into the sauce. Bring the sauce to a boil and let it simmer for about 5 minutes.
  5. 5. Bring about 5 liters of salted water to a boil in a large pot. Cook the fusilli in the boiling salted water for about 9 minutes until al dente. Drain in a colander and let it dry.
  6. 6. Add the spinach to the pan and let it wilt for about 2 minutes. Add the chicken and taste the spinach cream sauce. Serve on plates with the fusilli. Enjoy your meal!

Nutrition par portion