In Florence, Italy there is a famous spinach side dish. It consists of spinach, garlic, Parmesan cheese, cream, raisins and lots of black pepper. It’s said that this dish was Michelangelo’s favorite spinach dish and when he became famous and well known the food that he favored became famous too.
This pasta dish is my take on that famous spinach dish, it consists of all the same ingredients plus pasta and chicken to make it more wholesome and a complete meal for my family. I’ve made it with different types of pasta both fresh home made pasta as well as the dry store bought pasta, all types just work as good.
It’s a savory, creamy dish with black pepper aroma, a bit of crunch from the pine nuts, and hint of sweetnes from the raisins popping in the mouth. It’s a pretty easy, quick dish with loads of different flavors and textures, try it and let me know if you and your family loves it as much as we do !
Ingredients
- 1 package 450 g fresh Tagliatelle (or any type dry pasta)
- 4 cups spinach leaves ( washed)
- 1/3 cup small black raisin
- 1/2 cup Parmesan cheese
- 1 cup 10% cream
- 1 cup milk
- 2 large chicken breasts thinly sliced
- 1/2 teaspoon chili flakes (optional)
- 2 cloves garlic minced
- 3 tablespoons olive oil
- salt and pepper to taste
- 2 tablespoons roasted pine nuts
Instructions
- Place a large pan over medium high heat, pour olive oil and saute minced garlic for 1 minute, add sliced chicken to the pan stir and cook for 3 minutes. Add spinach and saute for 2 minutes, add raisins, milk, cream, cheese, chili flakes (if using) and seasoning, stir and remove from heat.
- Fill a large pot with water, add salt and place over high heat, bring to boil, put the pasta in the water and cook for 5-6 minutes. Warm up the sauce, remove the pasta from water, place in the sauce and with continues stirring cook in the sauce for 2 more minutes.
- Plate, garnish with Parmesan cheese and pine nuts.
Bon Appetite
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