Noodle chicken gratin with spinach and carrots

Name: Noodle chicken gratin with spinach and carrots
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 250 g Tortiglioni pasta; 7-10 Tbsp Salt; 2 Chicken filets (approx. 200 g each); 1 TABLESPOON Oil; 7-10 Tbsp Pepper; 500 g Spinach; 350 g Carrots; 6 Stem(s) Thyme; 1-2 Garlic clove; 100 g grated gouda cheese; 7-10 Tbsp Thyme; 7-10 Tbsp Grease

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

250 g Tortiglioni pasta
7-10 Tbsp Salt
2 Chicken filets (approx. 200 g each)
1 TABLESPOON Oil
7-10 Tbsp Pepper
500 g Spinach
350 g Carrots
6 Stem(s) Thyme
1-2 Garlic clove
100 g grated gouda cheese
7-10 Tbsp Thyme
7-10 Tbsp Grease

Directions

1
Cook the pasta in boiling salted water for about 12 minutes. In the meantime wash and dry the chicken fillets. Heat oil in a pan. Fry the chicken fillets until golden brown and take out, season with salt and pepper. Clean spinach, wash thoroughly and blanch in boiling salted water. Take out and rinse with cold water. Drain the noodles and let them drain.
2
Peel, wash and slice the carrots and cook in boiling salted water for about 5 minutes, drain. Pluck the thyme leaves from the stalks, wash, dab dry and chop finely. Peel garlic and chop finely. Put pasta, carrots, spinach, thyme and garlic into a greased ovenproof dish. Place fillets on top and sprinkle with cheese. Gratinate in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 20 minutes. Remove and garnish with thyme