Ingredients
- Wholemeal pasta 60 g
- Chicken breast 120 g
- Fresh spinach 80 g
- Cherry tomatoes 100 g
- Olive oil 5 g
- Salt and pepper to taste
Instructions
- Boil the pasta in water with a little salt, according to the instructions on the package, until they reach the desired consistency. Drain them, reserving 2–3 tablespoons of the boiling water.
- Cut the chicken breast into bite-size pieces and season with salt and pepper. Cook it in a non-stick pan with a little olive oil until it is well penetrated and lightly browned. Put it aside.
- In the same pan, add the spinach and leave it for a few minutes, until it softens. If needed, add 1–2 tablespoons of the reserved pasta water to achieve a looser, light sauce-like texture.
- Add the halved cherry tomatoes and leave for 1–2 minutes until they soften slightly but retain their shape.
- Add the cooked pasta and chicken pieces to the pan, then toss gently until all the ingredients are well distributed.
- Serve the dish immediately while it is still hot.
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