Healthy Warm pasta, chicken and spinach salad

Pasta pipe rigate250 g

butter100 g

Chicken fillet500 g

White dry wine100 ml

Fresh thyme2 pieces

Cherry tomatoes250 g

pepper1 piece

saltto taste

Ground black pepperto taste

olive oil1 tablespoon

Dried tomatoesto taste

Ground paprikato taste

Provencal herbsto taste

Fresh spinach leaves

PREPARATION INSTRUCTIONS

 

 35 MINUTES  

• 1. Cook pasta.
• 2. Cut the breasts into two parts. Salt, paprika, dried tomatoes, black pepper mix and season the breasts with this mixture.3. Fry the breasts on both sides in butter until ready. Add the wine, 2 sp spouts of thyme and evaporate until the sauce thickens.
• 4. Pepper peel, cut into pieces. My spinach, dry. If it is mini-spinach, then add whole, if not, then tear with your hands.
• 5. Salt the tomatoes, add the oil, Provencal herbs and send to the oven preheated to 180 degrees for 15-20 minutes.
• 6. Ready tomatoes at will peel from the peel.
• 7. Mix the finished pasta with spinach, tomatoes, peppers and add the juice that stood out after baking the tomato. Mix everything. Spread out in portions.
• 8. Cut the fillet into pieces. Put on a salad and pour white wine sauce on top.
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