4 persons | 35 min.
200 g Mushrooms for pasta • 300 g Chicken thigh fillet • 350 g washed spinach • 350 g uncooked penne pasta • 185 g green pesto • 50 g arugula • 3 tbsp crème fraîche • 1 onion • 2 cloves of garlic • 3 tbsp olive oil • 100 g grated Parmesan cheese • salt and pepper to taste.
Clean the mushrooms with a brush or cloth. Cut the mushrooms into large pieces, the onion into cubes and the arugula into strips. Cut the chicken thigh fillet into 3 cm cubes and crush the garlic.
Prepare the penne according to the method of preparation on the packaging.
Heat olive oil in a skillet and fry the chicken thigh fillet strips with the mushrooms until golden brown over medium heat. Now add the onion and garlic. Bake the ingredients for 2 minutes until golden brown and then add the green pesto. Add the spinach part by part and let it shrink. Finally, mix the crème fraîche into the whole and reduce to sauce thickness. Season the pasta with salt and pepper.
Mix the penne pasta with the pasta sauce and divide the dish between 4 pasta plates. Garnish the dish with Parmesan cheese and arugula. Enjoy your meal!