Creamy chicken and spinach pasta with lemon in 30 minutes

For those looking for a quick and tasty meal, the creamy chicken dough with lemon and spinach appears as a practical option. The dish resolves lunch or dinner when the idea is to use a pot, a good sauce and a few minutes of stove. The chicken breast comes in golden, the lemon gives citrus perfume and the cream helps to wrap the dough without leaving the dish heavy.

Simple ingredients for receita rápida

The base orders simple items, from those that work well in receita rápida. Chicken breast in strips cook quickly, fresh spinach withers in a few minutes, lemon gets into scrapes and drops, and cream closes the sauce with velvety texture.

To prepare, 350 g of short dough, such as penne, fusilli or screw are needed; 500 g of chicken breast cut into small cubes; 1 lemon, using scrapes and a little juice; 1 small onion, 2 cloves of garlic, salt, pepper and olive oil. The source did not detail other measures.

Golden chicken is the secret

The chicken breast needs to get into a hot frying pan, with little oil and room to brown. If the pot is full, he releases water and cooks in the steam itself, losing that toasted layer that gives flavor to the sauce.

After browning, remove the pieces and reserve. They return only at the end, next to the dough and the sauce, long enough to warm up without passing the point. This detail leaves the meat soft and avoids dry fibers in the fork.

Dough al dente and cooking water

The dough should cook in salt water until it is al dente. Before draining, reserve a cup of the cooking water, rich in starch. This liquid helps to bind the creamy dough and is a classic trick in pasta preparations and food doughs.

With the chicken reserved and the dough cooked, the next step is to sauté onions and garlic in the same frying pan as the chicken. Then lower the heat before adding the creamy sauce.

Creamy dish assembly

Add the cooked dough and mix gently. Add the water of the cooking gradually, stirring until the sauce covers the dough without draining too much. Finish when the texture is velvety and enveloping.

Lemon has two different functions. The scrapes perfume the sauce without greatly increasing the acidity, so they can enter before the dough. The juice should be used carefully, in drops, after the fire is already low.

Spinach at the right point

Spinach also demands attention in time. It reduces quickly and does not need to cook until dark. The best point is when the leaves wither, remain green and mix in the sauce, creating contrast with the golden chicken.

With the dough ready, adjust salt and pepper, mix everything for another minute and serve on time. Those who like a more intense finish can put grated cheese, ground pepper or a strand of olive oil on top.

Complete dish in half an hour

This creamy dough works because it combines fast cooking, well-bound sauce and ingredients that balance fat, freshness and protein. In half an hour, the pot delivers a full meal, with chicken, green leaves and enough sauce to embrace each piece of dough.

For more practical recipes like this, continue to follow the Boca no Trombone portal. The original post first appeared in Free Spins.

Font

catracalivre.com

noodles and pasta (en.wikipedia.org)