Fettuccine with Chicken, Radiccio and Gorgonzola

400 g fettuccine
250 ml vegetable soup
100 g cream
2 chicken breast fillets
150 g Gorgonzola
1 tbsp. butter
1 radiccio
salt, pepper
parsley leaves



Cook the fettuccini al dente. Bring the soup and cream to the boil in a pan. Sesaon the meat with salt and pepper and place in the sauce. Cover and simmer for about 15 minutes,
turn from time to time. Remove from the pan and stir in half of the cheeseand season the sauce with salt and pepper. Cut the chicken breasts into strips
and put back into the sauce.
Chop the radiccio, wash and spin dry. Drain the pasta, let it drip off and arrange on the plate with the radiccio. Put the chicken and sauce on top.
Season everything with pepper and crumble the remaining cheese over the top. Serve garnished with parsley.