Creamy chicken pasta

Ingredients for 4 portions

• 400 gPasta, e.g. penne
• 500 gChicken thigh fillet, or chicken breast
• 1 tbspRapeseed oil
• 1Yellow onion
• 2 clovesGarlic
• 2 dlCrème fraîche
• 1 cubeChicken stock
• 70 gBaby spinach
• 1 dlParmesan, finely grated
• ½Lemon
• to tasteSalt
• to tasteBlack pepper

Method

1. Put a large pan of water on to boil for the pasta. Cut the chicken into strips, finely chop the onion and crush or chop the garlic.
2. Salt the water once it boils and cook the pasta according to the packet. Save 1 dl of the cooking water before draining.
3. Meanwhile, fry the chicken in the oil in a large frying pan over high heat for 5–6 minutes, until golden and cooked through. Season with salt and pepper.
4. Lower the heat, add the onion and garlic and fry for a couple of minutes. Stir in the crème fraîche, crumble in the stock cube and simmer for 2 minutes.
5. Toss the pasta, spinach and half the parmesan into the sauce. Loosen with pasta water until creamy and the spinach has wilted. Season with lemon juice, salt and pepper.
6. Serve straight away with the rest of the parmesan.

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