Colorful pasta salad with basil vinaigrette and chicken filets

Name: Colorful pasta salad with basil vinaigrette and chicken filets
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 375 g Pasta (e.g. penne rigate); 7-10 Tbsp Salt; 3-4 Tbsp Oil; 4 (approx. 500 g) Chicken filets; 7-10 Tbsp white pepper; 1 package (300 g) frozen peas; 8 (approx. 400 g) Tomatoes; 1 potty Basil; 1 small onion; 1 Garlic clove; 8-10 Tbsp White wine vinegar; 5-6 Tbsp Olive oil; 15-20 g finely sliced parmesan cheese

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

375 g Pasta (e.g. penne rigate)
7-10 Tbsp Salt
3-4 Tbsp Oil
4 (approx. 500 g) Chicken filets
7-10 Tbsp white pepper
1 package (300 g) frozen peas
8 (approx. 400 g) Tomatoes
1 potty Basil
1 small onion
1 Garlic clove
8-10 Tbsp White wine vinegar
5-6 Tbsp Olive oil
15-20 g finely sliced parmesan cheese

Directions

1
Cook the pasta in plenty of boiling salted water with 2 tablespoons of oil for about 10 minutes. Drain, rinse with cold water and let it cool down. In the meantime wash the chicken fillet, dab dry and season with salt and pepper.
2
Heat 1-2 tablespoons of oil in a frying pan and fry the fillets over medium heat for 8-10 minutes. Let them cool down. Cook the peas in boiling salted water for 2-3 minutes, drain and allow to cool.
3
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.
4
Peel onion and garlic. Dice onion, press garlic through a garlic press. Mix vinegar, onion, garlic, basil, salt and pepper. Beat olive oil into it. Mix the pasta, peas and remaining tomatoes with the vinaigrette.
5
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 serve garnished with basil.