320 g spaghetti
400 g chicken breast
250 ml cooking cream
1 teaspoon curry powder
100 ml white wine
Cut the chicken into small and regular pieces, removing any excess fat. Sauté the pieces in a pan with two tablespoons of olive oil. When the color has changed, pour the white wine, increase the heat and let the alcohol evaporate.
Lower the heat to the minimum, season with salt, and then add the cooking cream and the teaspoon of curry. Stir to dissolve the curry and let the cream thicken slightly.
Bring a pot of water to boil and cook the spaghetti. When the spaghetti is al dente, drain and add it to the pan with the chicken. Sauté everything together and serve immediately.
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Nutrition Information: YIELD: 4 SERVING SIZE: 1
Amount Per Serving: CALORIES: 818 TOTAL FAT: 35g SATURATED FAT: 16g TRANS FAT: 0g UNSATURATED FAT: 14g CHOLESTEROL: 217mg SODIUM: 1717mg CARBOHYDRATES: 48g FIBER: 3g SUGAR: 8g PROTEIN: 76g