Click on the image, above to submit to Pinterest.

Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta)

Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys (Chicken Breasts with Lemon and Spinach Pasta) is a modern Welsh (Cymric) recipe for a classic dish of chicken breasts and spinach served tossed with pasta dressed with lemon and creme fraiche. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Chicken Breasts with Lemon and Spinach Pasta (Brestiau Cyw Iâr gyda Phasta Lemwn a Sbigoglys).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

Rating:

Tags : Chicken Recipes Fowl Recipes Milk Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Cynhwysion:

500g o tagliatelle ffres 2 lwy fwrdd o olew llysiau 250g o ddail spigoglys ifanc, wedi eu golchi 3 ewin garlleg, wedi gwasgu 2 frest fawr cyw iâr (tua 500g) 4 llwy fwrdd o besto sudd 1 lemwn halen môr, at flas puppur du wedi ei falu at flas 4 llwy fwrdd or crème fraîche
Dull:
Tafellwch y brestiau cyw iâr yn ddarnau 1cm o drwch a rhowch halen a phupur drostynt. Cynheswh yr olew mewn padell fro fawr a defnyddiwch i ffro'r cig iâr a'r garlleg am tua 5 munud nes ei fod yn euraidd ar y gwyned ac wedi gwneud drywodd. Dewch a badell o ddr i ferwi, ychwanegwch y pasta a choginiwch am tua 2 i 4 munud, neu nes yn barod. Draeniwch y pasta a'i ddychwelyd i'r sosban (cadwch cwpaned o ddr y pasta ac ychwanegu hwn i'r sosban hefyd). Ychwanegwcch y sbigoglys i'r pasta, gyda'r sudd lemwn a'r pesto. Trowch y cyfan nes fod y dail sbigoglys yn llipa. Ychwanegwch y darnau cyw iâr a'r crème fraîche a throi'r cyfan i gymysgu. Gadewch i'r gymysgfa gynhesu drywodd cyn gweini.

English Translation

Ingredients:
500g fresh pasta (tagliatelle is good)
2 tbsp vegetable oil
250g young spinach leaves, washed
3 garlic cloves, crushed
2 large chicken breasts (about 500g)
4 tbsp pesto
juice of 1 lemon
sea salt, to taste
crushed black peppercorns, to taste
4 tbsp crème fraîche

Method:
Slice the chicken breasts into pieces about 1cm thick and season with sea salt and black pepper.

Heat the oil in a large frying pan and use to cook the chicken and garlic for about 5 minutes, or until golden brown and cooked through.

In the meantime, bring a pan of water to a boil. Add the pasta and cook for about 2 to 4 minutes, or until tender. Drain the pasta and return to the pan (reserve about a cupful of the cooking water and add this to the pan too).

Add the spinach to the pasta along with the lemon juice and pesto. Stir well to combine and cook gently until the spinach has just wilted. Add the chicken breast pieces along with the crème fraîche and stir to combine.

Allow the ingredients to heat through before serving.