Ribbon noodles with brunch sauce, pointed cabbage and chicken

Ingredients for 2 servings:

• 300 g tagliatelle pasta
• salt water
• 125 g Brunch (Fine Herbs)
• 400 g chicken, shredded
• 1 m.-large pointed cabbage
• 1 m.-sized onion(s)
• 1 tbsp water (pasta cooking water)
• salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Peel and dice the onion. Trim and halve the pointed cabbage, cut out the stalks into wedges, and cut the cabbage into strips about 1 cm wide. Bring enough salted water to a boil for the pasta. Heat the oil in a deep pan and fry the chicken strips over high heat. Season with salt and pepper. Add the diced onion and fry. Add the cabbage to the meat in the pan, season with salt and pepper, stir frequently, and sauté for about 5 minutes, until the cabbage collapses. Meanwhile, add the pasta to the boiling water. Add a little pasta water and the brunch to the pan and melt, stirring well again. Drain the pasta and stir into the cabbage and meat brunch sauce. Remove from the heat and let stand for 1-2 minutes, adjust the seasoning if necessary, and serve.