Spinach Tagliatelle with Chicken Thigh Fillet
Spinach Tagliatelle with Chicken Thigh Fillet
This Spinach Tagliatelle with Chicken Thigh Fillet is a delicious and satisfying dish that is perfect for a healthy and balanced meal. It is also a great option for those following the Dukan Diet, as it is made with lean protein and plenty of vegetables.
Ingredients:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced1
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black2 pepper
- 8 ounces spinach, chopped
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 8 ounces konjac tagliatelle
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned, about 5 minutes per side.
- Add the onion, garlic, oregano, salt, and pepper to the skillet and cook until the onion is softened, about 5 minutes more.
- Stir in the spinach and cook until wilted, about 5 minutes more.
- Add the chicken broth and heavy cream to the skillet and bring to a simmer.
- Cook for 5 minutes, or until the sauce has thickened.
- Stir in the Parmesan cheese and cook until melted.
- Cook the konjac tagliatelle according to package directions.
- Drain the konjac tagliatelle and add it to the skillet with the chicken and spinach.
- Cook for 1 minute more, or until the tagliatelle is heated through.
- Season with salt and pepper to taste.
- Serve immediately.
Tips
- For a richer flavor, you can use bone broth instead of chicken broth.
- You can also add other vegetables to this dish, such as mushrooms, bell peppers, or zucchini.
- If you don’t have konjac tagliatelle, you can use regular tagliatelle. However, be sure to cook it according to package directions and drain it well before adding it to the sauce.
- This dish can be made ahead of time and reheated later.
- Leftovers can be stored in the refrigerator for up to 3 days.
Enjoy!
