Ingredients
- 300 g long pasta (we used mafaldine)
- 2 tbsp chicken fat (from roast chicken)
- 1 piece Onion (finely chopped)
- 1 piece Red chilli (or 1 tsp chilli flakes)
- 4 piece Garlic (roasted, mashed)
- 2 tbsp Tomato purée
- 200 ml white wine
- 300 g Spinach
- 250 g cooked chicken (shredded)
- 1 piece lemon juice (juiced from 1/2 lemon)
- 1 piece Basil (small handful, chopped)
- 200 g crème fraîche
Instructions
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Cook the pasta per pack. Reserve some water. Meanwhile heat chicken fat, soften onion 8-10 min; add chilli, garlic & tomato purée, cook 5 min; deglaze with wine 2-3 min.
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Wilt spinach, add shredded chicken & lemon juice; loosen with pasta water; fold in basil & crème fraîche; season.
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Toss pasta with the sauce and serve.
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