Chicken, chorizo and spinach farfalle
25
5
4
No
Ingredients
- 350 g of farfalle
For the sauce:
- 15 ml (1 tablespoon) of olive oil
- 2 chicken breasts, without skin and cut into strips
- 200 g (7 oz) of chorizo, sliced into rounds
- 1 chopped onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of flour
- 250 ml (1 cup) of chicken broth
- 60 ml (1/4 cup) of 15% cooking cream
- 500 ml (2 cups) of baby spinach
- Ground salt and pepper, to taste
- 75 ml (1/3 cup) of Parmesan, grated
Preparation
Side-by-side mode
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In a casserole of boiling salted water, cook the pasta al dente, then drain.
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While the pasta cooks, heat the oil in a large pan over medium heat. Brown chicken with chorizo for 2 to 3 minutes. Add the onion (or sliced leeks) and cook for 1 minute. Sprinkle with flour and stir. Pour in the chicken broth, stirring, then simmer over medium-low heat for 2 to 3 minutes.
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Add the cooking cream, spinach, and pasta. Heat for 1 minute. Season and add Parmesan. Serve immediately on deep plates warmed with hot water.
