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🍝 Cabbage Pasta Skillet with Chicken

573 kcal · 30 min · 4 servings

Ingredients

• 1 head lettuce
• 100 g carrots (1 carrot)
• 2.5 tbsp rapeseed oil
• 1 tsp mustard
• salt
• pepper
• 2 tbsp mild vinegar
• 1 small onion
• 400 g tender savoy cabbage (0.5 tender savoy cabbage)
• 250 g chicken breast fillet
• 250 g whole wheat spaghetti
• 30 g parmesan (1 piece)
• 150 ml sour cream (10 % fat)
• 2 eggs

Instructions

1. 1. Wash the lettuce thoroughly.
2. 2. Shake the lettuce dry.
3. 3. Cut the lettuce into bite-sized pieces.
4. 4. Wash the carrot.
5. 5. Remove the ends of the carrot.
6. 6. Peel the carrot.
7. 7. Grate the carrot coarsely.
8. 8. Place the carrot and lettuce into a large salad bowl.
9. 9. Put two tablespoons of oil into a small bowl.
10. 10. Add mustard, salt, and pepper.
11. 11. Add vinegar.
12. 12. Stir the mixture until creamy.
13. 13. Mix the dressing with the salad.
14. 14. Peel the onion.
15. 15. Dice the onion finely.
16. 16. Wash the savoy cabbage.
17. 17. Remove the hard core from the savoy cabbage.
18. 18. Remove the outer leaves of the savoy cabbage.
19. 19. Cut the savoy cabbage into thin strips.
20. 20. Fill a large pot with water.
21. 21. Add plenty of salt to the water.
22. 22. Bring the water to a boil.
23. 23. Rinse the chicken breast fillet.
24. 24. Pat the chicken fillet dry.
25. 25. Dice the chicken fillet into small cubes.
26. 26. Salt the chicken meat.
27. 27. Pepper the chicken meat.
28. 28. Heat the remaining oil in a coated pan.
29. 29. Fry the chicken fillet for one to two minutes on all sides.
30. 30. Remove the chicken from the pan.
31. 31. Wrap the chicken in aluminum foil.
32. 32. Sauté the onion cubes in the frying fat until translucent.
33. 33. Add the savoy cabbage.
34. 34. Season the savoy cabbage with salt.
35. 35. Season the savoy cabbage with pepper.
36. 36. Cover the pot.
37. 37. Cook the savoy cabbage for about 15 minutes over low heat.
38. 38. Put the spaghetti into the boiling salted water.
39. 39. Cook the spaghetti al dente, as indicated on the package.
40. 40. Grate the Parmesan finely.
41. 41. Put the Parmesan into a small bowl.
42. 42. Add sour cream.
43. 43. Add eggs.
44. 44. Mix the ingredients well.
45. 45. Add the mixture to the savoy cabbage.
46. 46. Drain the spaghetti.
47. 47. Let the spaghetti drain.
48. 48. Mix the spaghetti with the chicken fillet.
49. 49. Fold the spaghetti mixture under the savoy cabbage.
50. 50. Heat everything briefly again.
51. 51. Serve the spaghetti skillet together with the salad.

Nutrition per serving

• kcal: 573
• Protein: 40 g · Fett/Fat: 22 g · Carbs: 51 g