Recipes · Main dishes
Protein Pasta with Chicken and Spinach
AI-written · not yet kitchen-tested
Pasta made from legumes cooks faster than regular pasta, so do not leave it unattended. With chicken and spinach in a mild cream cheese sauce it becomes a main course.
Protein Pasta with Chicken and Spinach
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 250 g (8.8 oz) protein pasta made from lentils, chickpeas or peas
- 400 g (14 oz) boneless, skinless chicken breast
- 1 tbsp vegetable oil
- 1 tsp sweet paprika
- 3 garlic cloves
- 200 g (7.1 oz) fresh baby spinach
- 150 g (5.3 oz) plain cream cheese
- 100 ml (3.4 fl oz) pasta cooking water
- 1 tbsp lemon juice
- salt, pepper to taste
Method
- Cut the chicken into 2 cm (3/4 inch) cubes and season with salt, pepper and paprika. Chop the garlic finely.
- Cook the pasta in salted water for 1 minute less than the package says, because legume pasta softens quickly. Before draining, scoop out 100 ml of the pasta water.
- Meanwhile, heat the oil in a large skillet over high heat and fry the chicken for 6 to 8 minutes, turning, until golden brown on all sides and cooked through.
- Add the garlic and cook for 30 seconds, then add the spinach and stir until it wilts.
- Stir in the cream cheese and the pasta water until a creamy sauce forms. Toss in the drained pasta and season with lemon juice, salt and pepper.
Tip: Legume pasta has a stronger flavor than wheat pasta, which is why the lemon works so well. Cooking time and bite vary by brand, so taste a piece before draining.
Tip: The chicken is done when it is no longer pink inside (internal temperature at least 165 °F / 75 °C).