Chicken in balsamic sauce with savoy noodles
easy
30 mins
30 mins
Ingredients
- 250 g ribbon noodles
- 7-10 Tbsp Salt
- 4 Chicken fillets (approx. 150 g each)
- 7-10 Tbsp Pepper
- 2 TABLESPOONS Olive oil
- 1 (approx. 500 g) cabbage
- 1 Onion
- 1 Garlic clove
- 250 ml Chicken bouillon (instant)
- 3 TABLESPOONS dark balsamic vinegar
- 1 TABLESPOON Honey
- 1 TABLESPOON Butter or margarine
- 1 TEASPOON Cornstarch
- 7-10 Tbsp colourful pepper
Directions
- 1
Prepare the pasta in boiling salted water according to the instructions on the packet, remove and drain. Wash chicken fillets, dab dry and season with salt and pepper. Heat oil in a frying pan. Fry the fillets for approx. 8 minutes, turning them over. Meanwhile clean the cabbage, cut into quarters and remove the stalk. Cut cabbage into fine strips.
- 2
Peel onion and garlic and chop finely. Add stock, vinegar and honey to the chicken filet, bring to the boil and cook for another 4 minutes. Heat the fat in a pot. Brown the onions, garlic and cabbage in it. Add 5 tablespoons of water. Steam the cabbage for about 5 minutes. Add the noodles to the cabbage, heat up and season with salt and pepper. Take the chicken fillets out of the pan and cut them into slices. Bring the sauce to the boil. Stir the starch with a little water until smooth and thicken the sauce with it. Bring to the boil again. Arrange noodles and cabbage on plates, add chicken fillets.
- 3
Add the noodles to the cabbage, heat up and season with salt and pepper. Take the chicken fillets out of the pan and cut them into slices. Bring the sauce to the boil. Stir the starch with a little water until smooth and thicken the sauce with it. Bring to the boil again. Arrange noodles and cabbage on plates, add chicken fillets. Pour sauce over it. Sprinkle with coloured pepper
Nutrition Facts
480 kcal
53 g
10 g
44 g
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