This dish is a classic! The creamy sauce coats around the tagliatelle, combined with the tender pieces of chicken and fresh spinach, it will become a staple recipe in your household.
Prep
10 min
Cook
20 min
Serves
4
Difficulty
Easy
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Ingredients
chicken breast 300 g (sliced)
garlic cloves 2 (crushed)
tagliatelle pasta 300 g
spinach 200 g
grated Parmesan 50 g
butter 75 g
olive oil 2 tbsp
Method
Bring a large pan of salted water to the boil (this is for the pasta later on). Meanwhile cut the chicken breasts into thin strips. Crush the garlic cloves.
In a large frying pan heat half the oil. Add the chicken and fry until golden on all sides and cooked through. Remove from the pan and keep to one side.
Add the remaining oil to the pan and fry the spinach and cook until just wilted. Remove and set aside with the chicken. Wash the pan if there are any burnt bits.
Begin to cook the tagliatelle pasta for two minutes less than the packet instructions as the remainder of the cooking will happen in the pan with the sauce.
In the same frying pan that you cooked the chicken and spinach in, add the butter and garlic. Cook on a low heat for a couple of minutes to cook the garlic gently. Then add a ladle of the pasta cooking water and the Parmesan (make sure the Parmesan is grated). Keep this simmering gently to begin creating the sauce. Reserve another cup of the pasta water for later.
Drain the pasta and add it to the frying pan. Keep stirring all the time as this will help to release the starch from the pasta and thicken the sauce.
Add the chicken and spinach back into the pan. Cook for a couple of minutes until the pasta is cooked and the sauce has thickened nicely. Add a little of the reserved pasta water if the sauce is becoming too thick and dry.
Season with salt to taste and lots of freshly ground black pepper. Enjoy!
