Ditalini with cheese, chicken and spinach
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 576, total fat 31 G., saturated fats 15 G., proteins 32 G., carbohydrates 42 G., fiber 4 G., cholesterol 111 mg, sodium 835 mg, sugar 6 G.
Calories 576, total fat 31 G., saturated fats 15 G., proteins 32 G., carbohydrates 42 G., fiber 4 G., cholesterol 111 mg, sodium 835 mg, sugar 6 G.
Leftover chicken from last night's dinner can be transformed into a new dish the whole family will love. Defrost a package of spinach and toss it with shredded chicken and cooked pasta in a rich, creamy, cheesy sauce. When serving, sprinkle each serving with breadcrumbs for a crispy contrast.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1.5 cups ditalini pasta
- 1 shallot, chopped
- 2 teaspoons fresh thyme
- 3 tablespoons unsalted butter
- 2 tbsp. flour
- 1 cup lightly salted chicken broth
- 1 cup of milk
- 2 cups shredded grilled chicken
- 1 package (280g) frozen chopped spinach, thawed and squeezed out of water
- 1 cup grated Gruyere
- Fried breadcrumbs for sprinkling
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Cooking the dish according to the recipe:
- Bring a pot of salted water to a boil. Add the pasta and cook according to package directions, then drain.
- Meanwhile, melt the butter in a large saucepan over medium heat. Add the shallots and thyme and cook until softened.
- Add the flour and cook, stirring, for 2 minutes, then pour in the broth and milk. Season with 0.5 teaspoon of salt and a few pinches of ground black pepper. Cook, stirring, until the sauce thickens, about 5 minutes.
- Add the chicken, spinach, and pasta and cook until heated through. Stir in the Gruyère cheese and season with salt and pepper to taste. Divide the pasta among 4 plates and top with toasted breadcrumbs.
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