Penne Ricotta Épinards Penne with ricotta, spinach and chicken
Wholewheat penne in a creamy ricotta and spinach sauce with pan-fried chicken.
Serves 4 · 45 min
Per portion (558 g)
| Calories | 825 kcal |
|---|---|
| Protein | 46 g |
| Carbohydrates | 74.6 g |
| Fat | 35.3 g |
| Saturated fat | 18.3 g |
| Sugars | 5.4 g |
| Fibre | 8.6 g |
| Sodium | 1956.8 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g spinach
- 400 g wholewheat penne
- 300 g ricotta
- 400 g chicken breast
- 200 ml crème fraîche
- 2 mgharfa kbira vegetable oil
- 20 g onion
- to taste black pepper
Method
- Cook the penne until just al dente and drain, saving a cup of the cooking water.
- Fry the chicken, cut into small pieces, with the onion in the oil until lightly browned.
- Add the spinach and stir until it collapses, then lower the heat and stir in the crème fraîche and ricotta.
- Add the pasta, loosen with some of the saved water until the sauce coats it, and season with pepper.