Tagliatelle with spinach and chicken in gorgonzola sauce

Name: Tagliatelle with spinach and chicken in gorgonzola sauce
Yield: 1
Ingredients: 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Baby Spinach; 1 Onion; 1 Garlic clove; 400 g ribbon noodles; 500 g Chicken filet; 1 TABLESPOON Oil; 1/8 l White wine; 100 g Whipped cream; 100 g Gorgonzola; 1/2 TEASPOON Vegetable broth (instant)

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Baby Spinach
1 Onion
1 Garlic clove
400 g ribbon noodles
500 g Chicken filet
1 TABLESPOON Oil
1/8 l White wine
100 g Whipped cream
100 g Gorgonzola
1/2 TEASPOON Vegetable broth (instant)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Sort out ##spinach##, wash and drain. Peel ##onion## and ##garlic## and dice finely.
2
Cook the pasta in boiling salted water according to the package instructions.
3
Wash the meat, dab dry and cut into cubes
4
Heat 1 tablespoon of oil in a frying pan. Meat in it all around
5
Fry for 4-5 minutes. Season with salt and pepper. Fry onion and garlic briefly. Deglaze with wine, 1/8 l water and cream, bring to the boil. Dice the gorgonzola and melt in the sauce while stirring. Season with stock, salt and pepper
6
Drain the pasta and put it back into the pot. Mix with spinach and sauce.