Vino Rosado Laus Garnacha - Syrah

Otros

Age: Joven.

Winery: 

Tasting note : 

Optimum service temperature: 8°-10° C.

A pairing: Macarrones con pollo y espinacas.

Ingredients: 400 gr. of macaroni, 60 gr. of fresh chopped spinach, 3 chicken breasts.

- For the cooking of the chicken: 2 garlic cloves, 1 onion, 1 bay leaf and salt.

- For the sauce: 50 gr. of butter, 2 cloves of garlic, 60 gr. of flour, 500 ml. of skim milk, 30 gr. of light cream cheese, 375 gr. of Parmesan cheese, ground black pepper and salt.

Elaboration:

- In a casserole, cook the chicken fillets in abundant water, with a bay leaf, two peeled garlic, a medium onion peeled and cut into quarters and a pinch of salt for 30 minutes.

- Go removing with a slotted spoon. We remove the fillets and crush them with our fingers. In a saucepan with plenty of water and a pinch of salt, when it starts to boil, add the macaroni and cook for 12-15 minutes, until they are al dente and before draining, we reserve a little water of the pasta, about half Cup.

- We put the macaroni and reserve. Meanwhile in a large skillet, over medium heat melt the butter. Peel and chop the garlic and add to the pan and sauté until golden, about 1 minute.

- Add the flour and with the help of a whisk of rods, beat to form a roux and cook the roux for 1-2 minutes while continuing to beat. We pour the milk little by little without stopping to beat so that there are no lumps.

- Cook, approximately, for 5-6 minutes, over medium-low heat, stirring occasionally, until the sauce has thickened. Then add the cream cheese to the sauce and beat until the cheese has melted.

- Next, add the Parmesan cheese, the shredded chicken fillets and the chopped spinach to the sauce. Stir until the cheese has completely melted.

- We test the sauce and add pepper to taste. Add the cooked macaroni to the sauce and stir well.

Enjoy this delicious dish!