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Another delicious and nutritious budget meal in the Netherlands.


  • 2 Tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 350 g cooked chicken breast, shredded
  • 200 g pasta shells or macaroni (gluten-free corn or lentil pasta or whole wheat)
  • 70 g spinach leaves, chopped
  • 3/4 cup chicken stock
  • 1/2 cup cream
  • 1/2 milk
  • 1.5 Tbsp corn or wheat flour
  • 1 tsp salt
  • 2 tsp crushed black pepper


  1. In a medium pot heat 1l water, 1 Tbsp olive oil and 1 tsp salt. Add pasta as soon as water starts to boil. Stir occasionally and cook until al dente.
  2. In a large pan heat the olive oil. Add chopped onions and garlic. Fry until translucent.
  3. Add chicken, chicken stock and spinach leaves.
  4. In a cup mix the cream, milk, flour, salt and pepper.
  5. Add cream mixture to the pan and stir until mixture thickens up.
  6. Add pasta to the pan and stir through the sauce. If the sauce is too thick add some leftover pasta water.
  7. Taste and season with extra salt and freshly ground black pepper.

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