Informations supplémentaires
35 min.
|
824 kcal
|
easy
|
|
Printable version
1. Setup
Chop the garlic. Zest the lemon. Remove the thyme leaves from the branches. Roughly chop the spinach.
2. Cook the chicken
Pat the chicken dry. Cover with the dry thyme, salt and pepper. It's possible to reduce the amount of spices on the children's portion for a less pronounced flavor. Heat a drizzle of oil in a pan over medium-high heat. Cook the chicken 4-5 minutes on one side. Flip, cover and cook 7-8 minutes over medium-low heat until the center is cooked. Place on a board and let sit 2-3 minutes before thinly slicing.
3. Cook the pasta
Bring a pot of salted water to a boil. Cook the pasta 8-10 minutes until tender. Keep 1/3 2P | 1/2 3P cup of the cooking water then drain.
4. Make the sauce
Heat a drizzle of oil in a large pan over medium-heat. Cook the garlic and thyme for 2 minutes. Add the cream and zest and bring to a boil. Add the pasta, cooking water and spinach. Mix and cook for 2-3 minutes. Add the grana padano and cook for 1 minute. Add salt and pepper to taste.
5. Plate your dish
Serve the pasta with the sliced chicken. Add lemon juice to taste. Bon appétit!
300gChicken Breast
180gLinguine
120gCream 18%
2unitGarlic Clove(s)
0.5unitLemon
30gGrana Padano Cheese
40gBaby Spinach
0.5unitThyme
5gDried Thym
What you need
pans, pot, strainer, tongs, zester
824 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
72g
24%
fat
22g
34%
cholesterol
241mg
80%
fiber
3g
12%
protein
79g
saturated
10g
50%
sodium
438mg
18%
sugar
3g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg