Pasta with Spinach, Tomatoes and Chicken

Ingredients

• 1 EL Butter
• 1 EL breadcrumbs
• 125 ml milk
• 125 g heavy cream
• 1 EL light sauce thickener
• 2 EL grated parmesan
• Salt
• Pepper (freshly ground)
• nutmeg
• 150 g spinach leaves (frozen, thawed)
• 200 g small macaroni
• 250 g Chicken breast fillet
• 6 cocktail tomatoes
• 1 EL oil
• sugar

Instructions

1. 1.

   Toast breadcrumbs in hot butter until golden brown and set aside.

2. 2.

   Bring milk with cream to a boil, stir in sauce thickener. Mix in parmesan and season the sauce with salt, pepper and nutmeg. Finely chop the drained spinach and warm it in the sauce.

3. 3.

   Cook macaroni in plenty of boiling salted water until al dente, drain, let rest, then add to the cheese-spinach sauce.

4. 4.

   While pasta cooks, dice chicken into cubes. Wash tomatoes and halve them. Heat oil in a pan, brown chicken for about 3 minutes. Add tomatoes and cook briefly. Season with a pinch of sugar, pepper and salt. Combine chicken and tomatoes with pasta and sauce. Plate on warmed dishes and sprinkle toasted breadcrumbs on top.