Weekend Inspiration for Tagliatelle with Spinach and Chicken

Ingridients:

• 1 package De Angelis tagliatelle
• 250 g boneless chicken thighs
• 100 g baby spinach
• 200 ml cooking cream
• 1 tablespoon olive oil
• 2 cloves garlic
• a handful of grated Parmesan cheese
• cherry tomatoes
• fresh basil
• salt and pepper

 

Cook the tagliatelle according to the package instructions until al dente.

Heat a little olive oil and sauté the chicken, cut into small pieces. Add the finely chopped garlic and the cooking cream. After about ten minutes, add the baby spinach and let it cook on low heat for around 5 minutes. When the cream thickens, add the cooked tagliatelle and mix everything well.

Serve with fresh basil, cherry tomatoes, and grated Parmesan cheese.

Enjoy! 😊