Tagliatelle with Chicken and Spinach

Ingredients for Cooking Tagliatelle with Chicken and Spinach

  1. Fresh spinach 200 grams
  2. 1 medium onion
  3. Medium sized garlic 1 clove
  4. Tagliatelle noodles or pasta 400 grams
  5. Fresh chicken fillet 500 grams
  6. Dry white wine 125 milliliters
  7. Cold purified water 100 milliliters
  8. Cream 33% fat 100 milliliters
  9. Hard cheese 100 grams
  10. Salt to taste
  11. Ground black pepper to taste
  12. Olive oil for frying
  • Main ingredients: Spinach, Chicken, Pasta
  • Serving 6 servings
  • World CuisineItalian Cuisine


Cutting board, Knife, Plate - 3 pieces, Frying pan with a lid, Kitchen stove, Wooden spatula, Medium pan with a lid, Medium grater, Saucer, Kitchen paper towels, Small bowl, Serving dish, Colander, Kitchen gloves

Cooking tagliatelle with chicken and spinach:

Step 1: prepare the chicken fillet.

To begin with, we wash the chicken fillet well under running warm water and after - put it on a cutting board. Using a knife, we clean the meat from possible veins, cartilage and fat. And now, cut the chicken into small pieces, about the size of 2-3 centimeters long and wide. Transfer the processed fillet to a free plate.

Step 2: prepare the onion.

Using a knife, peel the onion from the husk and rinse well under running water. We spread the vegetable on a cutting board and grind it into small cubes with the same sharp inventory. The processed onions are transferred to a clean plate.

Step 3: prepare the garlic.

We spread the garlic on a cutting board and lightly press it with the handle of the knife. This must be done in order to easily peel the clove. Then with the same sharp inventory, finely chop the component and transfer to a free saucer.

Step 4: prepare the spinach.

Spinach - a plant that contains vitamins and minerals useful for the body, and especially for children. The main thing is that in combination with pasta and chicken, spinach is simply excellent in taste. Therefore, we rinse it well under running water and then wipe it dry with kitchen paper towels. Now put it on a cutting board and use a knife to cut into small pieces. The processed greens are transferred to a clean bowl.

Step 5: prepare the pasta.

Pour ordinary cold water into the middle pan so that it half-fills the container, and put on a strong fire. To make the liquid boil faster, cover the pan with a lid. Immediately after boiling, with the help of kitchen potholders, open the lid and pour Teatelle or pasta into it.
Attention: For pasta, it is best to follow the directions on the packaging. In any case, before pouring pasta into boiling water, I must salt the liquid to taste and mix everything well with a tablespoon. This is what allows the test not to stick to the bottom and walls of the pan.
After the noodles are cooked, turn off the burner, using the kitchen tack, pour the pasta into a colander and set aside so that the glass is liquid.

Step 6: prepare the cheese.

We grate hard cheese on a medium grater directly on a cutting board.

Step 7: Cook Tagliatelle with Chicken and Spinach.

Pour a small amount of olive oil into the pan and put on medium heat. When the oil warms up well, make the fire less than average and spread the pieces of chicken in a pan. Mix everything well with a wooden spatula and fry the meat from all sides for 5-7 minutes.
After the allotted time, salt and pepper the chicken to taste and add the chopped onion and garlic to the pan. Again, mix everything well with improvised stock and continue to fry until the chicken pieces are ready. About time it will take 7-10 minutes. Important: so that the dish does not burn from time to time, you need to mix it with a spatula. Now we pour purified water, wine and cream into the container. Mix everything well and bring the mass to a boil.

Immediately after this, pour the grated hard cheese into the pan, mix everything again and simmer the dish for 2-3 minutes.

At the end, add chopped spinach and noodles to the dish, mix everything thoroughly with improvised equipment and turn off the burner. Set aside tagliatelle with chicken and spinach to the side to insist for 5-7 minutes. And so that the dish does not cool, you can cover the pan with a lid.

Step 8: serve tagliatelle with chicken and spinach.

Tagliatelle with chicken and spinach is a dish of Italian cuisine, which turns out to be very tasty, fragrant and hearty. It is surprisingly simple to prepare, but you can treat them to friends even at the festive table with a glass of wine. To do this, pour the dish into a special large plate or immediately lay out portions on plates.
Good appetite!

Recipe Tips:

- If you use young spinach, then you can not chop it with a knife, but add it to the dish in this form. Because of its tenderness, it will disintegrate into smaller parts on its own.

- If in the store you did not find such noodles as Tagliatelle, do not be discouraged, as it can be replaced with ordinary pasta, which you liked more. The only things you should pay attention to when choosing pasta are the ingredients from which they are prepared. It is best to use pasta made from thin egg dough.

- You can use homemade cream to make the sauce. Thanks to this, the dish will turn out more aromatic and refined.