Chicken pasta


Chicken fillet 500 g

Egg 1 pc

Milk 3.2% fat. 30 ml

Bread rusks 100 g

Cream 35% fat. 100 ml

Premium pasta 200 g

Cheese 50 g

Vegetable oil

Salt to taste


Cut the chicken fillet into small pieces.

Mix milk with egg.

Dip fillet pieces in milk and egg mixture and roll in breadcrumbs.

Fry in a frying pan with vegetable oil. Season with salt and pepper.

Add cream and reduce heat. Simmer until tender.

Boil the pasta in salted water until tender. Put the pasta on a dish around and put the chicken pieces in the middle. Sprinkle with grated cheese.

Bon appetit!