Summary

Ingredients

• 2 medium onion (s)
• 2 cloves garlic
• 600 g savoy cabbae
• 600 g chicken breast fillet (s)
• 500 ml chicken broth
• 1 tablespoon olive oil
• 300 g pasta your choice, no spahetti or macaroni
• Salt water
• 125 g liht cream cheese
• 100 ml condensed milk (4%)
• salt and pepper
• Paprika powder
• some water

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Instructions

1. Weigh and prepare all ingredients. Peel the onions and garlic and cut into small cubes. Remove the stalk from the savoy cabbage. Quarter the savoy cabbage and cut into small strips and then wash thoroughly. Wash the chicken breast, pat dry with kitchen towels and chop up.
2. Heat the oil in the pan, fry the chicken until golden brown on all sides and season with salt, pepper and paprika. Take the chicken out of the pan and keep warm.
3. Add about 50 ml of water to the pan and bring to the boil. Add the onions and garlic and sauté the savoy cabbage briefly. Season and pour on the chicken stock. Let simmer for about 10-15 minutes. The liquid should boil down well.
4. In the meantime, cook the noodles in salted water until they are firm to the bite, put them in a kitchen sieve and drain well.
5. Stir the condensed milk with the cream cheese until smooth (if it is too thick, add a little more condensed milk) to the savoy cabbage and mix well. Add the chicken and pasta, fold everything in well. Season again with the spices and serve.
6. If you don`t have to worry about calories, you can replace the condensed milk with cream and the cream cheese with creme fraîche.