• 1/2 box Spaghetti Golden Harvest®
  • 200 g Boneless chicken breast
  • 10 g Butter
  • 1 Garlic clove
  • 2 g Nutmeg
  • 70 g Cream
  • 70 g Mascarpone cheese
  • 0.1 sprig Sage
  • 100 g Spinach
  • 50 g Parmesan cheese


  1. In a pot, bring 2 liters of salted water to a boil. Once boiling, add the Golden Harvest® Spaghetti and cook for 10 to 12 minutes until al dente. Drain and reserve 2 tablespoons of cooking water.
  2. In a pan, heat olive oil, butter, garlic, and nutmeg. Add the spinach and sage leaves.
  3. Cook for 5 minutes, until the spinach is cooked, season with salt and pepper.
  4. Add the cream and mascarpone cheese, mix well. If it is too thick, add a little of the pasta cooking liquid.
  5. Add the pasta to the pan along with a little Parmesan cheese, mix well.
  6. Heat a pan over high heat with a teaspoon of vegetable oil. Add the chicken breast and season with salt and pepper. Once cooked, slice it horizontally into strips and serve over the pasta.

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