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Penne with Chicken Fillets in Cream Cheese Sauce

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

OVERVIEW

Starter, main course, dessert! Find your unique menu with Exquisa cream cheese!

Ingredients (for 4 People)

  • 1 cup Fitline Paprika-Chili 0,2% fat
  • 500 g Chicken fillets
  • 400 g Pasta (e.g. penne)
  • 1 Onion
  • 2 Cloves of garlic
  • 300 g Young spinach leaves
  • 2 Stalks parsley
  • 350 ml Vegetable broth
  • Chili flakes and coarse pepper for sprinkling
  • 2 tablespoons Oil
  • Salt
  • Pepper
  • Aluminum foil

Preparation

  • Pat fillets dry. Heat oil in a frying pan. Fry chicken fillets in it, turning, for about 12 minutes. Season with salt and pepper. Prepare pasta in boiling salted water.
  • Peel and dice onion and garlic. Wash spinach and pat dry. Remove fillets from pan, wrap in foil and let rest. Sauté onion and garlic in hot frying oil. Add spinach and cook until combined. Remove spinach. Pour broth into pan, bring to a boil. Stir in cream cheese and simmer, stirring, for about 2 minutes. Season cream cheese sauce with salt and pepper. Fold in spinach.
  • Wash parsley and pluck leaves from stems. Drain pasta. Mix with cream cheese and spinach sauce. Place on plates. Slice fillets and arrange on top. Sprinkle with chili flakes and pepper. Garnish with parsley.

COOKING WITH
Cream Cheese

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