Ribbon noodles with chicken fillet and spinach in gorgonzola sauce

Name: Ribbon noodles with chicken fillet and spinach in gorgonzola sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 200 g Baby Spinach; 250 g Chicken filet; 400 g Tagliatelle noodles; 7-10 Tbsp Salt; 1 TABLESPOON + 1 tsp oil; 7-10 Tbsp Pepper; 1 small onion; 150 g Gorgonzola cheese; 250 ml Vegetable broth; 200 g Whipped cream

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

200 g Baby Spinach
250 g Chicken filet
400 g Tagliatelle noodles
7-10 Tbsp Salt
1 TABLESPOON + 1 tsp oil
7-10 Tbsp Pepper
1 small onion
150 g Gorgonzola cheese
250 ml Vegetable broth
200 g Whipped cream

Directions

1
Wash and drain the spinach. Wash the meat, dab dry and cut into slices. Prepare pasta in boiling salted water according to package instructions. Heat 1 tablespoon of oil in a coated pan.
2
Fry the meat for 4-5 minutes on both sides, season with salt and pepper. Peel and finely chop the onion. Heat 1 teaspoon of oil in a saucepan and sauté the onion. Cut the gorgonzola into cubes.
3
Pour stock and cream while stirring to the onion and bring to the boil. Add cheese and melt in the hot liquid at low heat while stirring. Simmer for about 2 minutes, stirring occasionally.
4
Drain the pasta, let it drain and put it back into the pot with the spinach. Add the sauce and meat immediately. Season to taste with salt and pepper and serve.