Pan Fried Noodles With Chicken Fillet And Radicchio - cooking recipe

Ingredients

150 g young spinach, washed and drained
1 head radicchio (200g)
3 sprigs basil, washed with leaves cut into strips
400 g chicken fillets
2 packets fresh fettuccine (400g each) from chilled cabinet
2 tbsp oil
4-5 tbsp white wine
2 tbsp basil pesto
None None Parmesan shavings for sprinkling

Preparation

Remove the outer leaves of the radicchio, cut it into quarters, remove the stalk and cut it into pieces. In a pot of boiling salted water, cook the pasta for about 2 minutes and drain. Season the chicken breasts, and cook in a large hot pan with a little oil. Cook the chicken for about 8 minutes, or until done, turning regularly. Remove from the heat and keep warm.
Into the same pan, put the radicchio and half of the spinach. Cook gently for about 1 minute then stir in white wine. Stir in the pesto first, then the pasta, add the basil strips and the remaining spinach. Add the noodles to the pan and season with salt and pepper.
Cut the chicken into slices. Transfer the noodles to warmed plates and arrange some chicken slices on top. Sprinkle with Parmesan shavings.