Penne with creamed savoy cabbage and chicken

Ingredients for 4 servings:

• Salt
• Paprika powder
• 2 tbsp butter
• 3 tbsp olive oil
• 2 garlic cloves
• 2 shallots
• 300g penne
• 1 cup crème fraîche
• Pepper, freshly ground
• 800 g savoy cabbage
• 600 g chicken breast
• 500 ml chicken broth
• Salt water for the pasta

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

perfect for the cold season

Peel the shallots and garlic and chop finely or crush them. Quarter the savoy cabbage, removing the stalk in a wedge shape. Wash the quarters and cut into thin strips. Rinse the chicken breast with cold water, pat dry, and chop finely. Fry the chicken pieces in batches in hot oil until golden brown, turning occasionally. Season with salt, pepper, and paprika, then remove from the pan. Add the butter to the hot frying fat. Sauté the shallots and garlic. Briefly sauté the savoy cabbage and season everything. Braise with the lid closed for 15 minutes. Meanwhile, cook the penne in plenty of boiling salted water until al dente. Then drain the pasta in a colander and let it drain well. Add the penne and chicken pieces to the savoy cabbage. Stir in the crème fraîche until smooth and fold in. Season everything well with salt, pepper, and paprika.