Tallarines Verdes con Pollo
Creamy green pasta with tender chicken in a vibrant basil-spinach sauce. A Peruvian classic that comes together in one pan in under 30 minutes.
- Total time
- 28 min
- Servings
- 2
- Calories
- 620
- Protein
- 42g
Ingredients
- ¾ lb boneless skinless chicken breasts
- 2 cups fresh spinach
- ½ cup fresh basil
- 8 oz spaghetti or fettuccine
- ¾ cup heavy cream
- 3 cloves garlic, minced
Instructions
- 1
Place each chicken breast flat on a cutting board and slice horizontally through the middle to create two thin, even pieces about 1/2-inch thick.
- 2
Mince the garlic until the pieces are smaller than a grain of rice—about pencil-tip size—so it cooks quickly and distributes evenly through the sauce.
- 3
Measure the spinach into a pile on the cutting board and roughly chop it into 2-inch pieces; do the same with the basil, keeping the two piles separate.
- 4
Fill a large pot with water, add a pinch of salt, and bring to a boil over high heat; this should take about 6 minutes. You'll see large rolling bubbles breaking the surface.
- 5
While the water heats, warm 2 tablespoons of olive oil in a large skillet over medium-high heat for about 90 seconds until it shimmers and moves quickly when you tilt the pan.
- 6
Add the minced garlic to the hot oil and stir constantly for 30 seconds until the kitchen smells strongly fragrant—this wakes up the garlic's flavor.
- 7
Place the thin chicken pieces flat in the skillet in a single layer and cook without moving for 3 minutes until the bottom surface turns opaque and pale golden.
- 8
Flip each chicken piece over with a spatula and cook the other side for 2 more minutes until the entire surface is opaque (no pink showing).
- 9
Remove the skillet from heat and pour in 0.75 cup of heavy cream, stirring gently to coat the chicken and create a creamy base.
- 10
Add all the chopped spinach and basil to the skillet in a mound on top of the cream and chicken, then stir everything together for 1 minute until the greens wilt and blend into a thick green sauce.
- 11
When the boiling water reaches a rolling boil, add 8 oz of dried pasta and stir it immediately so the strands separate and cook evenly for 8 to 10 minutes until it bends easily but still has a slight firmness when you bite it.
- 12
Drain the cooked pasta in a colander, shaking gently to remove excess water, then add it to the skillet with the green sauce and chicken.
- 13
Stir the pasta and sauce together over low heat for 1 minute until the noodles are evenly coated and the entire dish looks creamy and green.
- 14
Taste a bite and add salt and pepper until it tastes well-seasoned—start with a pinch of each and add more if needed.
- 15
Divide the pasta and chicken between two bowls or plates, spooning equal amounts of the creamy green sauce over each portion.
Tools you’ll need
- large pot
- large skillet (12-inch preferred)
- colander
- cutting board
- chef's knife
- wooden spoon or rubber spatula
- tongs or kitchen spoon
- measuring cups and spoons
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