13. Recipe for Kip Kapu (translated by Geert with my modifications)

Ingredients Needed for 2 servings:

300 grams chicken breasts or tenders (filet)
250 grams penne pasta
500 grams fresh spinach
4 pods of garlic, cut in small pieces
100 grams parmesean cheese
pepper
salt, olive oil
1/2 cube of chicken bouillon, dissolved in a small amount of water

Preparation:
Rinse the spinach leaves and boil them for 10 minutes until they are weak("melted")

Let the spinach cool off in the drainer.

Cut the chicken in small slices and saute them for 6 minutes in olive oil on a high fire; Season with salt and pepper and add the garlic during the last two mintues.

Cook the pasta until it is "al dente".

While the pasta is boiling, cut the spinach and mix it with the sauteed chicken and the bouillion. Heat the mixture.

Serve the pasta, topping it with the spinach chicken mix and sprinkle with parmesean.

Serve with an ice cold bottle of Chilean Chardonnary..........................Enjoy...:-)