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Salsa Chicken

Finely shredded chicken and quick noodles are joined by pineapple salsa and crème fraîche.

  • 4 servings


  • 500 g Chicken Breast Fillets
  • 1 tbsp Butter
  • ½ tsp Salt
  • 250 g Egg Noodles
  • 500 g Frozen Wok Vegetables
  • 3 tbsp Pineapple Salsa
  • 200 ml Creme Fraiche
  • 150 g Chicken Stock


Step 1

Thinly chop or mince the chicken and brown it in batches in the butter in a frying pan. Add salt and pepper and put to one side.

Step 2

Boil the noodles.

Step 3

Fry the vegetables in the frying pan.

Step 4

Mix the chicken, salsa, crème fraîche and stock. Let everything boil for a few minutes. Serve with noodles.