Tagliatelle with chicken breast in lemon cream sauce

Name: tagliatelle with chicken breast in lemon cream sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g tagliatelle; 4 chicken breast; 4 el traditional olive oil; 1 lemon; 250 ml fresh cream; 1 toe garlic; 600 g fresh spinach

Tagliatelle with chicken fillet in lemon cream sauce and spinach.

Ingredients

Kitchen Stuff

aluminium foil

Directions

Boil the tagliatelle in plenty of water with salt according to the instructions on the package al dente. Sprinkle the chicken breasts with salt and pepper.
Heat the oil in a large frying pan and fry the chicken breasts over medium heat for 10-12 min. Until golden brown and done. Clean the lemon.
Grate the zest of the lemon and squeeze the fruit. Heat the cream with 2-3 tbsp lemon juice and the grater. Allow the sauce to boil gently for 5 minutes.
Season the lemon cream sauce with salt, pepper and possibly some lemon juice. Remove the chicken fillets from the pan and keep them warm under aluminum foil.
Press the garlic. Put the oil in the frying pan and fry the garlic for 1 min.
Add the spinach in portions and let each portion begin to shrink in 2-3 minutes on moderate heat before adding another portion.
Drain the tagliatelle and let the pasta drain well. Spoon the tagliatelle through the spinach and spread over plates.
Put a chicken breast on each plate and spoon the sauce over it.