1. Cut the chicken fillet into dices.
  2. Brush the mushrooms clean and cut into quarters.
  3. Cut the sun-dried tomatoes into thin strips and defrost the spinach according to the preparation method on the package.


  1. Cook the pasta al dente according to the instructions on the packaging.
  2. Heat a wok with a dash of oil and fry the chicken fillet cubes until brown on high heat.
  3. Add the mushrooms and stir fry for a few minutes.
  4. (Or bake them separately for a crispier result)
  5. Now add the spinach and the cream cheese.
  6. Gently stir.
  7. Finally add the sun-dried tomatoes and pine nuts and heat well.