| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Ch4, Teletext |
4 |
servings |
INGREDIENTS
| 1 |
lb |
Fresh spinach |
| 1 |
|
Onion |
| 3/4 |
lb |
Boneless chicken |
| 1/2 |
oz |
Butter |
| 1 |
tb |
Olive oil |
|
|
Salt and freshly ground pepper |
| 1 |
tb |
Dry white wine |
| 1 |
|
142 millilit double cream |
| 1 |
pn |
Grated nutmeg |
| 1 |
lb |
Tagliatelle |
INSTRUCTIONS
Rinse spinach and roughly shred. Peel and finely chop onion. Cube
chicken. Heat butter and olive oil in frying pan. Fry onion for two
minutes.
Add chicken. Fry until whitened. Add spinach, salt, pepper, nutmeg.
Pour over white wine.
Cook, stirring occasionally, for 10 minutes until spinach wilts.
Meanwhile, cook tagliatelle in salted boiling water until tender;
drain.
Stir cream into chicken mixture and cook gently for two to three
minutes. Serve tagliatelle with chicken spinach sauce.
Converted by MC_Buster.
Recipe by: Teletext (Ch4)
Converted by MM_Buster v2.0l.
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