Arugula Ribbon Noodles with Chicken Parmesan Croutons
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 35 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g chicken breast fillet (s)
- 1 tablespoon vegetable oil
- Parmesan, grated, approx. 2 - 3 tablespoon
- 1 pck. Henglein fresh ribbon noodles
- Salt and pepper, freshly ground
- 50 g rocket
- 4 tomato (s), dried in oil
Print Recipe
Pin Recipe Instructions
- 1. Pat the chicken breast fillet dry and cut into small cubes. Heat the oil in a pan and fry the cubed chicken in it for approx. 3 - 4 minutes. Pour into a small baking dish, sprinkle with Parmesan and keep warm in the preheated oven at 160 ° C (fan oven: 140 ° C).
- 2. Prepare the tagliatelle in boiling salted water according to the instructions on the packet. Wash the rocket and roughly chop it, cut the tomatoes into fine cubes.
- 3. Fold the rocket, tomatoes and 2 teaspoons of tomato oil into the ribbon noodles, season with salt and pepper and serve sprinkled with chicken parmesan croutons.
- Per serving:
- kJ / kcal: 2740/653
- EW: 43.3 g
- F: 20.6 g
- KH: 68.6 g
- BE: 6
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