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Chicken, chorizo and spinaches farfalles

Author: Les Cultures de chez nous
Farfalles au poulet, choriza et épinards
Preparation 25
Baking 5
Portions 4
Freezing No


  • 350 gr of farfalles
  • For the sauce:
  • 15 ml (1 tablespoon) of olive oil
  • 2 chicken breasts, without skin and cut into slices
  • 200 gr of chopped into rings chorizo
  • 1 chopped onion
  • 15 ml (1 tablespoon) of flour
  • 250 ml of chicken broth
  • 60 ml (1/4 cup) of 15% cooking cream
  • 500 ml (2 cups) of baby spinaches
  • Ground salt and pepper up to taste
  • 80 ml (1/3 cup) of grated parmesan
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  • In a casserole filled with salted boiling water, cook pastas al dente. Drain.
  • Meanwhile, heat oil at medium heat in a large pan. Brown chicken with chorizo for 2 to 3 minutes. Add onion and cook 1 minute. Spread with flour and shake. Pour broth while stirring and let simmer at medium-low heat for 2 to 3 minutes.
  • Add cream, spinaches and pastas. Heat 1 minute. Season and add parmesan. Serve right away into deep plates warmed with hot water.

Chef's notes