Chicken filet on colorful noodle salad

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Cook the pasta in boiling salted water according to the instructions on the packet. Drain, rinse with cold water and allow to cool. Meanwhile wash chicken fillets, dab dry and season with salt and pepper. Heat oil in a pan and fry the fillets on medium heat for 8-10 minutes all around. Let them cool down. Cook the peas in boiling salted water for 2-3 minutes, drain and let them cool down.

2. 2

   Wash, clean and slice the tomatoes. Line a plate with 3/4 of the tomato slices. Wash the basil, dab dry and pluck the leaves from the stalks. Cut the leaves into fine strips, except for a few for garnishing. Peel onion and garlic. Dice onion, press garlic through a garlic press. Mix vinegar, onion, garlic, basil, salt and pepper. Fold in olive oil. Mix the pasta, peas and remaining tomatoes with the vinaigrette. Leave to stand for about 15 minutes. Arrange on the tomato slices.

3. 3

   Dice onion, press garlic through a garlic press. Mix vinegar, onion, garlic, basil, salt and pepper. Fold in olive oil. Mix the pasta, peas and remaining tomatoes with the vinaigrette. Leave to stand for about 15 minutes. Arrange on the tomato slices. Cut the chicken filet into slices and spread on the salad. Sprinkle with parmesan and garnish with basil

Nutrition Facts

KCAL
690 kcal

CARBS
83 g

FATS
19 g

PROTEINS
45 g