Fresh tagliatelle with spinach cream sauce and stewed chicken
Go for Italian tonight! Tagliatelle with soft, stewed chicken, green vegetables and a cream sauce.
Bring a generous pot of water to the boil. Clean the onion and garlic. Slice the onion in half rings and the garlic fine.
Heat the butter in a frying pan and fry the onion for 5 minutes on low heat. Add the peas and garlic and cook for 2 min.
Add the cream cheese and the water and stir.
Add the chicken fillet cheese and leave on the stove for 7 minutes on low heat with the lid on the pan. Season with pepper and salt.
Remove the chicken fillets from the pan and keep warm on a plate under aluminum foil.
Add in parts the spinach to the cream cheese mixture and let it shrink all the time.
Meanwhile, add the pasta and possibly salt to the pan of boiling water and boil for 4 minutes until done.
Drain the pasta and mix through the sauce. Divide over deep plates and put the chicken on it.
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