Saltimbocca of chicken fillet and spinach cream pasta
easy
45 mins
45 mins
Ingredients
- 1 Onion
- 2 Garlic cloves
- 4 TABLESPOONS Oil
- 1 package (450 g) deep-frozen leaf spinach
- 100 ml Vegetable broth
- 3-4 Stem(s) Sage
- 4 k
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 4 discs Parma ham (about 10 g each)
- 200 g ribbon noodles
- 4 TABLESPOONS dry white wine
- 250 g Fresh cream
- 7-10 Tbsp grated nutmeg
- 7-10 Tbsp wooden sticks
Directions
- 1
Peel and finely dice the onion and garlic. Heat 2 tablespoons of oil in a saucepan and sauté the onion and garlic. Add spinach, deglaze with broth, bring to the boil and defrost over low heat, stirring several times.
- 2
In the meantime, wash sage and shake dry. Wash the meat, dab dry, cut lengthwise so that you can fold it up again and leave one side closed. Place them side by side on the work surface, season with salt and pepper.
- 3
Put one slice of ham and 2-3 sage leaves in each, fold them up and stick them together with a wooden stick. Cook the pasta in boiling salted water according to the instructions on the packet. Heat 2 tablespoons of oil in a frying pan, fry the meat in it over medium heat on each side for about 6 minutes.
- 4
Pull the remaining sage leaves briefly through the hot frying fat. Deglaze with wine, heat up briefly. Stir the crème fraiche into the spinach. Season to taste with salt, pepper and nutmeg. Drain the pasta, quench, drain well and mix into the spinach.
- 5
Heat briefly. Arrange spinach-cream pasta and saltimbocca of chicken fillet covered with sage leaf and drizzled on plates.
Nutrition Facts
630 kcal
43 g
32 g
37 g
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