It wasn’t too long ago when I made my Chicken Spinach Alfredo with Spaghetti recipe and it was so delicious. My cousin, Donna had been saying she wanted to watch the next time I made homemade pasta, so I decided to go ahead and make a fresh pasta. I made the sauce just a little different this time so you could use either sauce recipe. Or you could also use one of my other meat sauce recipes as well. I happened to have some chicken that had been cooked on the grill the night before that had a wonderful flavor and I knew it would really go good with a creamy spinach sauce so the recipe below is what I came up with. I know everyone does not have the time or desire to make fresh pasta so feel free to substitute dried pasta. I am really not trying to sway you but the fresh pasta really does have a wonderful silky texture. Hope you like this recipe! Afiyet Olsun!
- 2 Cups Semolina Flour
- 2 Cups All Purpose Flour
- 1 Teaspoon Salt
- 5-6 Eggs
- 1 Small Onion
- 2 Tablespoons Olive Oil
- 2 Cups Cooked Chicken, Chopped, Boneless and Skinless
- 1 Teaspoon Italian Seasoning
- 1 Pound Fresh or Frozen Spinach
- 8 ounces Heavy Cream
- 2 Cups Italian 5-Cheese blend or Shredded Mozzarella
- For topping Fresh Grated Parmesan Cheese
- Sift the two flours and the salt together on a solid work surface.
- Make a well in the center of the flour mound and crack the eggs into the center.
- Use your clean hands to gently stir the dough into a workable dough. If the dough seems dry, you may need to add a few tablespoons of water.
- Knead about 5 minutes then wrap with plastic wrap and let rest for fifteen to twenty minutes.
- Cut a piece of the dough and flatten into a rectangle shape.
- Feed this through your dough machine on the widest opening.Gradually work your way down passing through each number till you get to the desired thickness. You may need to sprinkle a little flour on the dough if it starts to feel sticky.
- Finally, feed through the desired cutter and place on a baking tray that has been lightly sprinkled with flour. Continue with the remainder of the dough.
- Bring salted water to a boil in a large stockpot that is filled to about ¾ capacity.
- While the water is coming to a boil, start the sauce.
- Saute the onion in the olive oil.
- Add in the chopped chicken and stir well.
- Add in the spinach and cover. Reduce to a simmer.
- Stir in the heavy cream and cheese.
- Add the pasta to the boiling water. Boil about 4 minutes or until just tender. Fresh pasta does not take long to cook so you need to taste if it is done.
- When the pasta is cooked, drain and return to the larger pot.
- Pour the sauce over and toss well.
- Place in individual portions and top with freshly grated Parmesan cheese.
