Traditional recipes

Pasta with chicken and spinach

Pasta with chicken and spinach

The chicken breast is cut into small strips and seasoned with salt, ground white pepper. In a frying pan add olive oil and a little butter to heat and add the crushed garlic cloves. When they start to harden, add the meat and let it fry, stirring. add a little chicken knorr powder. Add the white wine and let the liquid drop for about 3 minutes.

Add the freshly washed spinach and cut into large pieces. Stir gently until soft. Add green basil and then pour the sour cream and the sour cream. add 1 minute on low heat, taste salt, pepper, grate a little nutmeg and finally add the pasta that was pre-cooked and drained.

Serve with grated Parmesan cheese on top.


Heat the olive oil in a pan and simmer the finely chopped garlic for about 1 minute, stirring constantly. Add the chopped chicken over it and let it brown for about 10 minutes.

Season with salt and pepper to taste, add herbs, mushrooms, spinach and leave on the fire for a few minutes.

At the end, add the grated cheese.

Meanwhile, boil the pasta with a little salt, drain well and add them to the pan and mix the spinach and meat well, so that the flavors blend.


400 g of spaghetti (without egg)
400 g frozen spinach
4 tablespoons olive oil
a small onion
2-3 cloves of garlic, finely chopped
a red hot pepper (optional)
100 ml of plain water
salt
oregano

In a pot of hot water and a teaspoon of salt, boil the spaghetti for 7-8 minutes, it should remain al dente.
While the spaghetti is boiling, lightly heat the oil in a pan and cook for about 2-3 minutes, finely chopped onion and garlic.
Add the frozen spinach and water, bring to the boil for 5-6 minutes, then add (optionally) the sliced ​​hot pepper and spaghetti after they have been drained, mix lightly or shake the pan more easily.
Spaghetti is served hot, sprinkled with olive oil and sprinkled with oregano.


300 g chicken breast, 100 g spinach leaves, 100 g green lentils, 1 carrot, 1 onion, 1 small piece of celery, 1 parsnip, 1 red bell pepper, 2 tablespoons broth, 1 lemon, salt after taste, green parsley

Bring the chicken breast to a boil. Wash and clean all vegetables. Cut the carrot, pepper, parsnip, bell pepper into small cubes. Boil them with the whole onion and chicken breast. Wash lentils and spinach separately. Finely chop the spinach. When the chicken breast has boiled, take it out and break it into small pieces. Put it back to the boil with the lentils. When the lentils are almost cooked, add the spinach and broth and salt and lemon juice to taste. Finely chop the parsley. Turn off the heat and add it over the soup. Good appetite!


Romanian Culinary Recipes

Pasta with spinach and chicken
Finally, the fresh spinach market is full, so I couldn't resist the temptation to make a quick pasta recipe with spinach. Very good were the pasta itself, which was pasta with truffles, some delicacies not another! Until I forget, I have to tell you something about pasta, in the hope that in time we will correct a mistake that many people make, namely to drain the pasta under a stream of cold water. Wrong! We do this only and only if we use pasta for salad.

But if the pasta is served with the sauce, it is important to take them out of the water and drain them without cleaning them, because the starch that remains on the pasta helps a lot to stick the pasta sauce. And when it comes to starch, when making pasta sauce, do not throw the water in which they boiled, because it is full of starch and can be used to thicken any sauce, whether it is red or white. That being said, I took a stone from my heart and we can start the actual recipe, which I also presented to you on Antena 1 Cluj.

Ingredients for 4 servings:
- 200g pasta with truffles (or any kind of pasta you prefer)
- a large chicken breast (about 500g)
- 2 good hands of fresh spinach (100g)
- 3-4 cloves of garlic
- 5 fresh mushrooms
- aromatic herbs (oregano, basil)
- salt and pepper to taste
- 150g grated cheese + cheese for topping
- 4 tablespoons olive oil

In a large pan, heat the olive oil, in which we put the finely chopped garlic. Do not leave the garlic in the oil for more than a minute, stirring constantly, because otherwise the garlic burns and becomes very bitter. Remove from the heat and put the chicken, cut into small cubes (the smaller you cut them, the faster they are made). We keep the pan on medium heat, stirring often, until the chicken completely changes color and is nicely browned. Season with salt, pepper and herbs, then add the mushrooms and spinach and sauté for a few more minutes, until the mushrooms are soft and the chicken is done (to taste). The mushrooms will leave the water, so the base for the sauce is already in the pan, all we have to put is a good polish from the water in which the pasta and the grated cheese will have been ground. Stir until we have a thick sauce and the cheese melts. Meanwhile, boil the pasta in 2 liters of water, respecting the cooking time on the package (for every 100g of pasta we need 1 liter of water, to boil properly), drain and the meal is ready!

That was all! A delicious meal in less than 30 minutes! If you want it to be a fasting recipe, all you have to do is skip the chicken and make the sauce only with spinach and mushrooms. May it be the best for you and I can't wait to show you the pasta recipes I learned in Italy! :)


Pan & # 8211 pasta is made with chicken, tomato and spinach sausages. A delicacy

Easter night has become so simple that you can't believe it. Everything in this recipe (and I mean everything) is made in one pan. And, since barley pasta is made in the same style as risotto pasta, with the minimum amount of water that was needed to prepare it, you don't even have to wait for the water to drain.

The only thing that is not reduced to a minimum is the flavor: with chicken sausages, heated tomatoes and Parmesan cheese and mozzarella, it is about being as big and bold as possible. Allergens: wheat, milk

Necessary ingredients

  • 2 cloves garlic, One lemon, 7 grams of parsley, Half a cup of barley pasta
  • A quarter of Panko pesmeti cane
  • 150 grams of spinach, 120 grams of tomato harrows, 200 grams of Italian chicken sausages
  • Half a tablespoon of Italian spices, A quarter cup of mozzarella cheese, A quarter cup of Parmesan cheese, A teaspoon of olive oil, Salt and Pepper

Instructions

Wash and then dry all products. Heat the poultry. Chop the garlic. You have to finely chop some spinach until you have a cup full of spinach. Cut the lemon in half and cut one of these halves into slices. Cut the tomatoes in half. Choose the parsley leaves from the tails and throw the tails. Get some sausages from the casserole.

You need to heat a little olive oil in a pan with high edges, over low heat. Add the sausage, breaking it into several pieces. Cook it until it darkens a little in about 3 minutes.

Add the tomatoes and garlic to the same pan as the sausage. Cook, stirring occasionally, until the tomatoes begin to change in 3 minutes. Add half a cup of barley pasta and half a tablespoon of Italian spices. Cook, stirring, until pasta is covered in sauce, in about a minute. Add salt and pepper.

Add 2 cups of water, concentrate and a little salt in the same pan. Bring to a boil, then turn the heat to medium. Bring to the boil, stirring occasionally, until the pasta is almost ready, after 7 to 9 minutes. Add the chopped spinach and cook for 3 minutes.

Mix a quarter cup of mozzarella and a little lemon juice in the pan. Add salt, pepper and lemon to taste. (Tip: if the pan you are using is not made for the oven, you can transfer the whole mixture to a baking tray at this time). Add breadcrumbs and Parmesan cheese over pasta. Let the pasta cook for 1 to 3 minutes

Divide the pasta into portions. You can add parsley over them. You can serve with lemon slices next to it.


Here's how to do it:

1. Boil the pasta in a large amount of salted water.

2. In 2 tablespoons olive oil soften the spinach.

3. When it is soft, add the milk.

4. When it starts to boil, add the gorgonzola.

5. Stir until the gorgonzola melts, if you don't like enough sauce, add a little more milk, until the desired consistency.

6. Boil until it becomes a thick sauce.

7. Remove from the heat, add salt and pepper.

8. Put the cooked and drained pasta over the sauce and put everything on the fire for another minute.

You need 30 minutes to prepare pasta with spinach and gorgonzola for your child.


Spinach pasta - a seasonal delicacy

The ingredients you need in preparing this recipe are the following:

- 240 gr of fresh spinach

- 2 tablespoons olive oil

- 2 cloves of garlic, cut into pieces

Here's how to prepare this dish!

Heat the olive oil in a pan and add the spinach together with the garlic. Cook them until they change color slightly, taking care not to burn. When ready, add salt and pepper, mix well and set aside. Now it's the spaghetti's turn to be cooked. To do this, follow the instructions on the package, and at the end, when you drain them, keep a cup of liquid.

Once you have followed these steps, it is time to complete the preparation of the spinach sauce. Thus, you have to put the hardened greens, the grated Parmesan cheese and half of the liquid left after you drained the spaghetti in a blender, mixing until you get a homogeneous paste. After that, heat the sauce obtained a little before mixing it with the previously cooked spaghetti.

Spinach pasta they are easy to prepare and have a special taste, so you will definitely fall in love with this special dish!


Carbonara pasta with spinach and pine buds

I always appreciated the Italian cuisine for the simplicity, but also the freshness of the ingredients used. I often try to buy as many ingredients / foods from natural, controlled sources (in short, "from the country"), not only for health reasons, but also for taste.

… And when I get them, I prefer to highlight them in simple dishes, which highlight their "value".

I chose to make some Carbonara pasta (for the whole gang), for which I needed 500g of spaghetti (fine, no. 3), 2 whole eggs + 6 egg yolks (from the remaining egg whites you can make meringues), 200g of finely chopped bacon, 500 gr baby spinach, 50 gr. pine buds (or nuts), a cup of water in which they boiled pasta, a tablespoon of butter and 100 & # 8211 150 gr of finely grated cheese (Parmesan, I had smoked cheese "homemade").

I boiled the pasta (5 minutes), during which time I fried the bacon until it became crispy (like a jumper), after which I drained it on a few napkins.I fried the pine buds for 2-3 minutes until they took on color and I let them wait.

I prepared the pasta sauce from 2 eggs + 6 egg yolks, in which I mixed the finely grated cheese.

In a pan I melted a tablespoon of butter in which I put the spinach and hardened it for 20-30 seconds until it shrank. Then I added the cooked pasta and the cup of pasta water, stirring on the fire for 1-2 minutes. I turned off the heat and added the sauce, stirring constantly until all the mixture was bound.

To better combine the textures, I did not mix the bacon and pine buds in the pasta, but placed them separately.

This simple dish brings to light everything that is best in food - good, tasty ingredients that speak for themselves. They came out very, very good, an occasion that I recommend to you as well, when you run out of ideas - keep it simple - use what you like!


A tablespoon of oil
A chopped onion
A clove of garlic, crushed
200g of spinach leaves, finely chopped
Half a cup of crushed feta cheese
Salt and pepper
4 pieces of chicken breast

1. Preheat the oven to 180 degrees Celsius and cover a tray with baking paper. Fry the onion and garlic until soft. Add the spinach leaves and fry for a few minutes.
2. Add the feta cheese, mix well and remove from the heat. Grow the chicken and fill it with the spinach mixture.
3. Roll the chicken a little and close it with toothpicks. Grease it with a little oil and season with salt and pepper. Put them in the pan and bake for 20 minutes until the chicken is penetrated.


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