Spaghetti with spinach and chicken in tomato-mustard sauce

Ingredients

Directions

1. 1

   Roast the pine nuts in a pan without fat until golden brown, take them out. Heat 2 tablespoons of oil in a frying pan. Fry the chicken filet in it at medium heat for about 15 minutes. Season with salt and pepper. Clean the spinach, wash thoroughly and drain. Peel onion and garlic and dice finely.

2. 2

   Wash, clean and quarter the tomatoes. Cook spaghetti in boiling salted water for 10 minutes and drain. Boil up the tomatoes in a pot. Add broth and wine and let it boil down a little. Stir in cream and mustard. Season to taste with salt and pepper. Heat 2 tablespoons of oil in a pot. Brown onions and garlic in it, add spinach and let it collapse. Fold in tomatoes and season with salt and pepper. Fold spaghetti into the spinach. Cut the chicken filet into slices.

3. 3

   Season to taste with salt and pepper. Heat 2 tablespoons of oil in a pot. Brown onions and garlic in it, add spinach and let it collapse. Fold in tomatoes and season with salt and pepper. Fold spaghetti into the spinach. Cut the chicken filet into slices. Arrange spaghetti and spinach mixture, tomato sauce and meat on plates. Serve sprinkled with parmesan and pine nuts