Summary

Ingredients

• 1 medium onion (s)
• 1 clove garlic
• 3 tablespoon oil
• 450 g spinach leaves, frozen
• salt
• pepper
• 4 chicken fillet (s) (approx. 150 g each)
• 8 slices ham, Black Forest
• 200 ml milk
• 1 teaspoon vegetable stock
• 200 g Goronzola
• 200 g cheese (Gouda), rated
• 200 g noodles (e.. ribbon noodles)
• 2 tablespoon butter

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Instructions

1. Peel and finely dice the onion and garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic in it. Add spinach and cover and defrost over low heat. Stirring occasionally. Season with salt and pepper and drain.
2. Wash the meat, pat dry and cut a pocket lengthways into each fillet. Fill the fillets with 2 slices of ham each. Heat 2 tablespoons of oil in a pan. Fry the chicken fillet in it for 4-5 minutes per side. Season with salt and pepper and remove.
3. Pour 200 ml of water and milk into the frying fat, bring to the boil. Stir in the broth. Stir in Gorgonzola and 150 g Gouda cheese and allow to melt. Season to taste with salt and pepper.
4. Spread the spinach in a baking dish. Place the fillets on top. Pour the cheese sauce over it. Sprinkle with 50 g of Gouda cheese.
5. Bake in the preheated oven (electric stove: 200 degrees, convection: 175 degrees, gas: level 3) for about 15 minutes.
6. Cook the pasta in boiling salted water for about 10 minutes. Drain and drain the pasta. Heat the butter in a pan and toss the pasta in it. Serve everything.