Chicken, chorizo and spinach farfalles
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Ingredients
- 350 g of farfalles
For the sauce:
- 15 ml (1 tablespoon) of olive oil
- 2 chicken breasts, without skin and cut into slices
- 200 g (7 oz) of chopped into rings chorizo
- 1 chopped onion or 1/2 package of 250 g (2 cups) of Les Cultures de chez nous sliced leeks
- 15 ml (1 tablespoon) of flour
- 250 ml (1 cup) of chicken broth
- 60 ml (1/4 cup) of 15% cooking cream
- 500 ml (2 cups) of baby spinach
- Ground salt and pepper, up to taste
- 75 ml (1/3 cup) of grated Parmesan
Preparation
Side-by-side mode
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In a casserole filled with salted boiling water, cook pasta al dente. Drain.
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Meanwhile, heat oil at medium heat in a large pan. Brown chicken with chorizo for 2 to 3 minutes. Add onion (or sliced leeks) and cook for 1 minute.
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Spread with flour and shake. Pour the chicken broth while stirring and let simmer at medium-low heat for 2 to 3 minutes.
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Add cooking cream, spinach, and pasta. Heat for 1 minute. Season and add parmesan. Serve immediately on deep plates warmed with hot water.
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