An everyday dish for 2, ready in 25 minutes, around $1.08 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the pasta into the boiling water and let it cook for 8 to 10 min, following the time on the package. Drain in the colander.
On the cutting board, cut the chicken breast into small cubes of about 1.5 cm.
In the hot nonstick skillet with the oil, brown the chicken cubes over medium heat for 5 min, stirring often. Season lightly with salt and pepper.
Add the frozen spinach to the skillet with the chicken. Cook for 3 min over medium heat, stirring.
Add the crème fraîche to the skillet and mix well. Let it warm for 2 min over low heat without letting it boil.
Add the drained pasta to the skillet with the sauce. Mix well so the pasta gets coated in cream and spinach.
One serving has about 514 kcal. 44% comes from carbs, 26% from protein and 27% from fat.
| Energy | 514 kcal |
| Protein | 33.2 g |
| Carbs | 56 g |
| of which sugars | 3.1 g |
| Fat | 15.7 g |
| of which saturated fat | 5.5 g |
| Fiber | 4.7 g |
| Salt | 0.4 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $1.08 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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