Spinach noodles with chicken strips & feta
very easy
30 mins
30 mins
Ingredients
- 7-10 Tbsp salt, pepper
- 2 Corn chicken fillets (without skin)
- 500 g young leaf spinach
- 400 g short pasta (e.g. rigatoni)
- 2 TABLESPOONS Oil
- 150 g creamy feta (you can get it in the Turkish grocery store)
- 200 ml white ground sauce
- 100 g Shallots
- 100 g Celery
- 100 g Fennel
- 50 g Mushrooms
- 3 twigs lemon thyme
- 100 g Butter
- 20 g Flour
- 600 ml Poultry stock
- 500 g Whipped cream
- 7-10 Tbsp Juice of 1 lemon
- 7-10 Tbsp salt, white pepper
Directions
- 1
For the noodles, boil 3-4 l salted water (approx. 1 teaspoon salt per litre). Wash the fillets, dab dry and cut into fine strips. Sort the spinach, wash and drain.
- 2
Cook the pasta in boiling salted water according to the instructions on the packet. Heat the oil in a pan. Fry the chicken for 2-3 minutes. Season with salt and pepper.
- 3
For the base sauce, clean, wash and coarsely chop the shallots and vegetables. Wash and chop the thyme. Melt butter in a large pot. Sweat shallots, vegetables and thyme in it while stirring.
- 4
Dust with flour and briefly sauté lightly. Deglaze with chicken stock and reduce by half for about 30 minutes, add cream and bring to the boil. Season to taste with salt, pepper and lemon juice. Puree with a hand blender, then pass through a fine sieve.
- 5
Season again with salt, pepper and lemon juice. Let the sauce cool down and freeze it in portions (e.g. in 250 ml portions).
- 6
Add the spinach and let it collapse. Add the basic sauce, bring to the boil and simmer for 2-3 minutes.
- 7
Drain the pasta, let it drain and put it back into the pot. Add the spinach mixture and stir well. Serve and crumble the feta over it.
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