Pasta with chicken and spinach

Name: Pasta with chicken and spinach - Maria P.
Ingredients: 2 slices of chicken breast; 2 handfuls of fresh spinach; pasta; salt; pepper; Knorr chicken seasoning powder; grated nutmeg; olive oil; a small cube of butter; 3 cloves of garlic; 1/2 cup of white wine; a bit of fresh basil; 50g of sweet cream; 2 large tablespoons of sour cream.

Pasta/Pizza - Pasta with chicken and spinach by Maria P. - Recipia

Chicken and Spinach Pasta When I have leftover meat from a rotisserie chicken, I usually use it in pasta dishes. In this recipe, the already cooked chicken pairs perfectly with spinach, garlic, white wine, and a creamy sauce. If I use raw chicken breast, I cut it into small strips and cook it directly in the pan. If I have leftover meat, I add it later, just to warm it up and absorb the flavor of the sauce. It's a simple recipe with common ingredients and no complicated steps. The amount of pasta wasn't specified in the original recipe, so you can use the right quantity for the desired number of servings. Quick Info Total time: not specified exactly; preparation is relatively quick Preparation time: not specified Cooking time: about 3 minutes to reduce the wine, plus the time needed to cook the chicken and wilt the spinach Servings: not specified; the ingredients are enough for a few servings, depending on the amount of pasta used Difficulty: easy Recipe type: pasta with chicken, spinach, and creamy sauce Ingredients 2 slices of chicken breast, cut into small strips Or leftover meat from a rotisserie chicken, shredded into suitable pieces 2 handfuls of fresh spinach Pasta, in the desired amount Salt Ground white pepper A bit of Knorr chicken seasoning, in powder form Grated nutmeg Olive oil A small cube of butter 3 cloves of garlic, crushed 1/2 cup of white wine A little fresh basil 50 g sweet cream 2 large tablespoons of sour cream Grated Parmesan, for serving Preparation Method 1. Boil the pasta in advance, following the time indicated on the package. When ready, drain it and set it aside until the sauce is prepared. 2. If using raw chicken breast, cut it into small strips and season with salt and ground white pepper. If using rotisserie chicken, shred it or cut it into suitable pieces and do not cook it at the beginning, as it is already cooked. 3. In a pan, heat a little olive oil and a small cube of butter. Let them heat up, then add the crushed garlic cloves. 4. When the garlic starts to sizzle, add the seasoned raw chicken. Sauté it over medium heat, stirring occasionally, until cooked through. Sprinkle a little Knorr chicken seasoning. 5. If using rotisserie chicken, add the meat after the garlic has softened slightly and warm it for a few moments. There's no need to sauté it for long, as it can dry out. 6. Pour in the white wine and let it simmer for about 3 minutes, until the liquid reduces. Stir occasionally to combine the wine with the remaining juices in the pan. 7. Wash the fresh spinach and tear the leaves into large pieces. Add it to the pan and stir gently until it wilts. There's no need to cook it for long; the leaves reduce in volume quickly. 8. Add the fresh basil, then stir in the sweet cream and the two large tablespoons of sour cream. Mix and let the sauce simmer for about 1 minute over low heat. 9. Taste and adjust with salt and pepper. Grate a little nutmeg, being careful not to overdo it, as its flavor can be quite strong in cream sauces. 10. Add the drained pasta to the pan. Stir carefully so that the sauce coats the pasta and the ingredients are evenly distributed. 11. Serve the pasta hot, topped with grated Parmesan. If the chicken is already cooked, the recipe comes together more quickly. The rotisserie chicken was the option I used, and the result was very tasty. It’s also a practical way to use leftovers without repeating the same meal. Why I make this recipe often I make this pasta when I have leftover rotisserie chicken and want to turn it into a different dish. The sauce is made directly in the pan, and the spinach cooks in just a few minutes. The rotisserie chicken already has flavor and seasoning, so there's no need to prepare it separately. The recipe is easy to adapt based on the amount of available chicken. If you have less chicken, the pasta, spinach, and creamy sauce keep the dish hearty. If you have raw chicken, it can be used without changing the other steps. Tips Cut the chicken breast into small strips so that the pieces cook evenly and can be easily mixed with the pasta. For rotisserie chicken, remove excess bones and skin before cutting the meat. Since it is already cooked, just add it to warm it up. The wine should be allowed to reduce for a few minutes before adding the cream. This way, the sauce won't have a strong wine taste and will achieve a better consistency. Fresh spinach may seem like a lot at first, but it quickly reduces in volume in the pan. Tear the leaves into large pieces; there's no need to chop them finely. Add salt gradually. The Knorr chicken seasoning and rotisserie chicken may already be salted. Substitutions Raw chicken breast can be replaced with leftover rotisserie chicken, as used in this version. Just be sure to adjust the cooking time. Fresh spinach is the ingredient used in the original recipe. If you don't have spinach on hand, it can be substituted with another suitable cooking green, but the taste and texture will be different. Sweet cream and sour cream are used together for the sauce. It's not advisable to modify the proportions without considering the final consistency, as the sauce may turn out too watery or too thick. Variations You can use whatever type of pasta you have at home. The important thing is that it is boiled beforehand and well-drained. For a rotisserie chicken version, you can use pieces from various parts of the chicken, not just the breast, as long as they are shredded into suitable pieces. Fresh basil can be added in small amounts, as indicated in the basic recipe. If you add too much, it may overpower the taste of the spinach and sauce. Nutmeg is added at the end, after the sauce is ready. A small amount grated directly into the pan is sufficient. Serving Ideas Serve the pasta immediately after incorporating the sauce. Sprinkle grated Parmesan over each serving. If you want a better-distributed sauce, mix the pasta directly in the pan, not just on the plate. This way, each serving will have chicken, spinach, and sauce. Frequently Asked Questions Can I use only rotisserie chicken for this recipe? Yes. The rotisserie chicken is already cooked, so it doesn't need to be sautéed like raw chicken. You add it after the garlic and warm it before adding the wine, or if you prefer, you can add it after the wine has reduced. How long should the spinach be cooked? The spinach is cooked only until it wilts and reduces in volume. In this recipe, there is no need for prolonged boiling. Can I skip the white wine? The original recipe uses white wine, which is allowed to reduce for about 3 minutes. If you choose not to use it, the final taste will be different, and the sauce will have less acidity. Why are two types of cream added? Sweet cream and sour cream are used together to achieve the creamy sauce for the pasta. Each contributes to the final texture, and the quantities in the recipe are those used in the original version. When is the Parmesan added? Parmesan is grated on top when serving. There's no need to cook it in the sauce. Nutritional Values The values are estimates and cannot be calculated precisely, as the amount of pasta, oil, butter, and Parmesan is not specified. For a typical serving of pasta with chicken, spinach, and cream sauce, the estimate may be: Calories: approximately 500-750 kcal Protein: approximately 25-40 g Carbohydrates: approximately 55-85 g Fats: approximately 18-35 g Fiber: approximately 3-6 g The values vary mainly based on the amount of pasta used, the type of chicken, the quantity of oil and butter, the proportion of cream, and the amount of Parmesan added at the end. The chicken provides most of the protein, while the pasta contributes mainly to the carbohydrate intake. Spinach adds fiber and micronutrients, but its quantity is relatively small compared to the entire recipe. Storage and Reheating Leftover pasta can be stored in the refrigerator in a sealed container, but it is best consumed as soon as possible. The cream sauce may thicken after cooling, and the pasta may become softer. When reheating, warm it over low heat and stir gently. If the sauce seems too thick, it can be thinned with a little liquid, but it's best to avoid prolonged heating to prevent the cream from changing texture. Parmesan is best added after reheating, just before serving.

Pasta with chicken and spinach

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