Noodle pan with chicken filet and radicchio

Name: Noodle pan with chicken filet and radicchio
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 150 g young spinach; 1 (approx. 200 g) Head radicchio salad; 3 Stem(s) Basil; 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 packages (400 g each) fresh fettuccine (cooling shelf); 2 TABLESPOONS Oil; 4-5 Tbsp White wine; 2 TABLESPOONS Basil Pesto; 7-10 Tbsp Parmesan shavings

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

150 g young spinach
1 (approx. 200 g) Head radicchio salad
3 Stem(s) Basil
400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 packages (400 g each) fresh fettuccine (cooling shelf)
2 TABLESPOONS Oil
4-5 Tbsp White wine
2 TABLESPOONS Basil Pesto
7-10 Tbsp Parmesan shavings

Directions

1
Wash the spinach and drain well. Remove the outer leaves from the radicchio. Quarter the radicchio and remove the stalk. Cut lettuce roughly into pieces. Wash basil, dry
2
Wash the chicken fillets, dab dry and season with salt and pepper. Put noodles in boiling salted water, cook for about 2 minutes and drain. Heat the oil in a large pan. Fry the chicken fillets for about 10 minutes while turning.
3
Remove and keep warm. Add the radicchio and half of the spinach to the cooking fat and after about 1 minute deglaze with white wine. First stir in pesto, then add pasta, basil strips and the rest of the spinach.
4
Heat the pasta pan and season with salt and pepper. Cut the chicken into slices. Arrange pasta pan and chicken on plates and sprinkle with Parmesan shavings.