Chicken breasts with pasta in a creamy lemon sauce

Chicken breasts with pasta in a creamy lemon sauce

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 650 kcal
, Fat: 20 g
, Carbohydrate: 64 g
, Protein: 51 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

To cook the pasta

350 g wide noodles (e.g. Mafaldine)
salted water, boiling
120 g baby spinach

Chicken and sauce

oil for frying
4 chicken breasts (approx. 160 g each)
¾ tsp salt
a little pepper
1 ½ dl meat bouillon
2 dl single cream for sauces
1 organic lemon, use grated zest and juice
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How it's done

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To cook the pasta

Cook the noodles in salted water until al dente, place the spinach in a sieve, pour the pasta over the top, put back in the pan and keep warm.

Chicken and sauce

Heat the oil in a frying pan. Fry the chicken breasts for approx. 5 mins. on each side, season, remove from the pan. Pour the stock, cream, lemon zest and juice into the same pan, bring to the boil, reduce the heat and simmer for approx. 5 mins. Mix the spinach into the noodles, serve with the chicken.


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