Schnitzel pasta pan with chicory

Name: Schnitzel pasta pan with chicory
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 400 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 500 g fresh green ribbon noodles (e.g. Fettuccine Verde); 2 TABLESPOONS Olive oil; 1 piston (approx. 200 g) Chicory; 200 g Soy cooking cream; 7-10 Tbsp pink berries; 7-10 Tbsp Cling film

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

400 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
500 g fresh green ribbon noodles (e.g. Fettuccine Verde)
2 TABLESPOONS Olive oil
1 piston (approx. 200 g) Chicory
200 g Soy cooking cream
7-10 Tbsp pink berries
7-10 Tbsp Cling film

Directions

1
Wash the meat, dab dry and cut diagonally into pieces. Between two layers of foil, tap a little flatter. Season meat with salt and pepper. Heat oil in a pan. Fry the meat for 2-3 minutes on both sides.
2
Heat pasta in boiling salted water for 1-2 minutes. Take out the meat and let it drip off. Drain noodles and chill in cold water. Heat frying set again. Fry the noodles for about 2 minutes. In the meantime clean, wash and drain the chicory and cut it into pieces.
3
Add the chicory and fry for 1-2 minutes. Deglaze with soy cream. Add meat and simmer for 1-2 minutes. Season with salt and pepper and sprinkle with pink berries.