Fresh Flavors #4 - Chicken strips in creamy leek sauce

The special feature of this recipe: We have hidden an extra portion of vegetables in the noodles, so you can have both: leek and Popeye's favorite spinach. The combination blends perfectly with the protein-rich, spicy roasted chicken strips and the creamy sauce. This gets the right "finishing touch" with a pinch of nutmeg, before the grated Parmesan topped your fast, high-fiber pasta dish.

What you need:

• 280 g Chicken breast fillet
• 20 g Parmesan
• 150 g Creme fraiche Cheese
• 400 g Spinach Tagliatelle
• 1 piece leek
• 1 g nutmeg

Here's how to do it:

1. Cut chicken fillets into strips.
   Grate parmesan in a small bowl.
   Stir in a small bowl crème fraîche with a little warm water until smooth and season with salt and pepper.
   Cut leek into fine rings.

2. Pour plenty of boiling water into a large saucepan, add some salt and boil once.
   Cook tagliatelle in it for about 6 minutes, then strain through a sieve.

3. Heat the oil in a large pan, sauté the strips of chicken for 5 - 6 minutes and season with salt and pepper.
   Then add the leek rings and fry for another 3 - 4 minutes until the leek is soft.

4. Add crème fraîche mixture to the pan and bring to a boil.
   Season the sauce with salt, pepper and a little nutmeg.
   Tip: Nutmeg has a very intense in taste. Be careful.

5. Add tagliatelle to the sauce and mix well.

6. Remove spinach tagliatelle from the pan and serve on a plate.
   Spread the chicken and leek mixture with the sauce, sprinkle with grated Parmesan and enjoy.

Good Appetite!

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