Penne chicken pan

Name: Penne chicken pan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1/2 Head (approximately 800 g) Savoy cabbage; 2 medium-sized onions; 600 g Chicken filets; 3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 30 g Butter; 1/2 l clear chicken stock (instant); 300 g Pasta (e.g. penne lisce); 125 g Fresh cream; 7-10 Tbsp Parsley

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1/2 Head (approximately 800 g) Savoy cabbage
2 medium-sized onions
600 g Chicken filets
3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
30 g Butter
1/2 l clear chicken stock (instant)
300 g Pasta (e.g. penne lisce)
125 g Fresh cream
7-10 Tbsp Parsley

Directions

1
Clean, wash and cut the savoy cabbage into strips. Peel and chop the onions. Wash chicken filets, dab dry and cut into slices. Heat the oil in a large pan and fry the chicken slices until golden brown, turning them over.
2
Season with salt and pepper and remove. Add butter to the hot frying fat and sauté the onions for about 2 minutes. Add cabbage, braise well and season with salt and pepper. Pour on stock and braise covered for about 15 minutes.
3
Cook pasta in boiling salted water according to package instructions. Pour the pasta onto a sieve, drain well and add to the cabbage in the pan together with the chicken slices. Mix everything well, heat up again and season with salt and pepper.
4
Stir the crème fraîche into the pasta pan or add it separately, sprinkle with pepper. Garnish with parsley.