Ingredients:
– 750g chicken (cut into cubes)
– 500g linguine
– 500g Barilla Basilico sauce
– 300ml cooking cream
– 100g spinach
– 50g parmesan
– 6 cloves of garlic
– A teaspoon of mustard, olive oil, paprika, salt and pepper
Instructions:
1. Season the chicken with paprika, salt and pepper. Fry it in oil until golden and fully cooked. Remove the meat from the pan and set aside.
2. Cook the linguine al dente and make sure to save a cup of pasta water before draining.
3. In the same pan, fry the garlic for a minute. Add the Basilico sauce and mustard, then simmer for 3-4 minutes. Add salt and pepper.
4. Add the cooking cream and stir over low heat. Toss in the spinach to wilt, then add the parmesan.
5. Return the chicken to the sauce, add the linguine and pour in a little pasta water to bring everything together and make it creamy (if needed).
6. Sprinkle with parsley and serve.
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Ingredients:
– 750g chicken (cut into cubes)
– 500g linguine
– 500g Barilla Basilico sauce
– 300ml cooking cream
– 100g spinach
– 50g parmesan
– 6 cloves of garlic
– A teaspoon of mustard, olive oil, paprika, salt and pepper
Instructions:
1. Season the chicken with paprika, salt and pepper. Fry it in oil until golden and fully cooked. Remove the meat from the pan and set aside.
2. Cook the linguine al dente and make sure to save a cup of pasta water before draining.
3. In the same pan, fry the garlic for a minute. Add the Basilico sauce and mustard, then simmer for 3-4 minutes. Add salt and pepper.
4. Add the cooking cream and stir over low heat. Toss in the spinach to wilt, then add the parmesan.
5. Return the chicken to the sauce, add the linguine and pour in a little pasta water to bring everything together and make it creamy (if needed).
6. Sprinkle with parsley and serve.