It’s fresh, it’s zesty but it’s also creamy & dreamy. On a bed of spaghetti lies juicy chicken breast slices smothered in a rich, lemony artichoke & spinach sauce. Garnished with grated Italian-style hard cheese and crispy onion bits. This dish will only leave you wanting more!
Spinach & White Wine Chicken Pasta
Spinach & White Wine Chicken Pasta
with Italian-style hard cheese
Hands on Time: 20 - 25 minutes
Overall Time: 20 - 25 minutes
Ingredients:
- Artichoke Hearts
- Chicken
- Cream Cheese
- Crispy Onion Bits
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Linguine Pasta
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Lemon Juice
- NOMU Italian Rub
- Spinach
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 100ml of water and the Cream Cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed Spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of Lemon Juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the Chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!
Chicken/free-range-chicken-breast/" title="View all our recipes with Free-range Chicken Breast at eCook">Free-range Chicken Breast - 1
NOMU Italian Rub - 10ml
Garlic Clove - 1
Artichoke Hearts - 50g
White Wine - 30ml
Cream Cheese - 50ml
Fresh Linguine Pasta - 125g
Spinach - 20g
Lemon Juice - 10ml
Grated Italian-style Hard Cheese - 10ml
Crispy Onion Bits - 10ml
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 200ml of water and the Cream Cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed Spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of Lemon Juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the Chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 2
NOMU Italian Rub - 20ml
Garlic Cloves - 2
Artichoke Hearts - 100g
White Wine - 60ml
Cream Cheese - 100ml
Fresh Linguine Pasta - 250g
Spinach - 40g
Lemon Juice - 20ml
Grated Italian-style Hard Cheese - 20ml
Crispy Onion Bits - 20ml
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 300ml of water and the Cream Cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 3-4 minutes. Add the rinsed Spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of Lemon Juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the Chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 3
NOMU Italian Rub - 30ml
Garlic Cloves - 3
Artichoke Hearts - 150g
White Wine - 90ml
Cream Cheese - 150ml
Fresh Linguine Pasta - 375g
Spinach - 60g
Lemon Juice - 30ml
Grated Italian Style Hard Cheese - 30ml
Crispy Onion Bits - 30ml
Chicken
Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
CREAMY MOMENT
Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 400ml of water and the Cream Cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 3-4 minutes. Add the rinsed Spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of Lemon Juice (to taste), and season.
DINNER IS SERVED
Dish up the creamy pasta, top with the Chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef!
Chicken/free-range-chicken-breasts/" title="View all our recipes with Free-range Chicken Breasts at eCook">Free-range Chicken Breasts - 4
NOMU Italian Rub - 40ml
Garlic Cloves - 4
Artichoke Hearts - 200g
White Wine - 125ml
Cream Cheese - 200ml
Fresh Linguine Pasta - 500g
Spinach - 80g
Lemon Juice - 40ml
Grated Italian-style Hard Cheese - 40ml
Crispy Onion Bits - 40ml
Frequently Asked Questions
What is the preparation time for Spinach & White Wine Chicken Pasta?
The preparation time for Spinach & White Wine Chicken Pasta with Italian-style hard cheese is between 20 and 25 minutes.
What is the total time required to make Spinach & White Wine Chicken Pasta with Italian-style hard cheese?
The total time required to make Spinach & White Wine Chicken Pasta with Italian-style hard cheese is between 20 and 25 minutes.
How many servings does Spinach & White Wine Chicken Pasta provide?
4 servings
What are the main ingredients in Spinach & White Wine Chicken Pasta?
Artichoke Hearts, Chicken, Cream Cheese, Crispy Onion Bits, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Linguine Pasta, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spinach, White Wine
What is the nutritional information of Spinach & White Wine Chicken Pasta?
Calories: 928, Carbs: 92 grams, Fat: grams, Protein: 58.5 grams, Sugar: 10.3 grams, Salt: 886 grams
How do I prepare Spinach & White Wine Chicken Pasta?
DINNER IS SERVED: Dish up the creamy pasta, top with the chicken slices and any pan juices. Sprinkle over the grated cheese and the crispy onions. Well done, Chef! CREAMY MOMENT: Place a pan over medium heat with a drizzle of oil and a knob of butter. When hot, add the grated garlic and the chopped artichokes. Fry until fragrant, 1-2 minutes (shifting constantly). Pour in the wine and cook until almost all evaporated, 1-2 minutes. Add 200ml of water and the cream cheese. Mix until combined and add the pasta. Simmer until the pasta is warmed through and al dente, 2-3 minutes. Add the rinsed spinach and toss until wilted, 1-2 minutes. Remove from the heat, add a drizzle of lemon juice (to taste), and season. CHICKEN: Place a pan (with a lid) over medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 4-5 minutes. Flip, cover with the lid, and fry until cooked through, 4-5 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan, reserving the pan juices, and rest for 5 minutes before slicing and seasoning.
What should be prepared from my kitchen to make Spinach & White Wine Chicken Pasta?
Artichoke Hearts, Chicken, Cream Cheese, Crispy Onion Bits, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Linguine Pasta, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Lemon Juice, NOMU Italian Rub, Spinach, White Wine
How many calories does Spinach & White Wine Chicken Pasta have?
928 calories
How much fat content does Spinach & White Wine Chicken Pasta have?
grams
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