Pasta with Chicken and Spinach in Curry Sauce
Pasta with chicken and spinach with green peas in curry sauce is a dish that is aromatic, delicate and slightly spicy. The addition of spinach and peas gives it freshness and color, and the whole thing is crowned with crispy breadcrumbs fried in butter, which adds a pleasant contrast. This is a quick, filling and unconventional dinner that can be prepared in less than 30 minutes - ideal when you feel like something classic with an oriental twist. The combination of curry with a creamy sauce and fusilli pasta is a guarantee of full flavor in every portion.
Chicken and spinach in curry sauce recipe
Ingredients
- 200 g fusilli pasta
- 1 single chicken breast
- 1 teaspoon of curry spice
- 50 g frozen green peas
- 100 g frozen spinach leaves
- 150 ml cream 30%
- 2 cloves of garlic
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 tablespoon butter
- 2 tablespoons bread crumbs
Preparation
Cook pasta al dente in salted water according to package instructions. Drain, reserving a little of the cooking water.
Cut the chicken into cubes, sprinkle with salt, pepper and curry. Heat a tablespoon of olive oil in a large pan, add the meat and fry for a few minutes until golden brown.
Add chopped garlic, fry briefly, then add peas and fresh spinach. Fry until the spinach wilts.
Pour in the cream and cook for a few minutes until the sauce thickens slightly. Season with salt and pepper. Add the cooked pasta and mix thoroughly. If necessary, add a little of the pasta cooking water.
In a separate pan, heat 1 tablespoon of butter and toast the breadcrumbs until golden and crispy. Transfer the cooked pasta to plates and sprinkle with the toasted breadcrumbs just before serving.
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