Colourful noodle salad with chicken fillet strips
easy
40 mins
40 mins
Ingredients
- 250 g Noodles (e.g. tripoline, ribbon noodles with wavy edges)
- 7-10 Tbsp Salt
- 1 red and yellow pepper
- 1 Garlic clove
- 1 Onion
- 500 g Chicken filet
- 200 g Romaine lettuce hearts
- 2 stem(s) Thyme
- 2 stem(s) Marjoram
- 25 g Pistachio kernels
- 3 TABLESPOONS Oil
- 7-10 Tbsp black pepper
- 7-10 Tbsp Sweet peppers
- 75 ml white balsamic vinegar
- 7-10 Tbsp Sugar
Directions
- 1
Put the pasta in boiling salted water and cook for 6-8 minutes. Then pour into a sieve, rinse and drain well. In the meantime, clean and wash the peppers and cut them into fine strips.
- 2
Peel garlic and chop very finely. Peel and finely chop the onion. Wash the meat, dab dry and cut into strips. Clean and wash the salad and pluck into bite-sized pieces. Wash the herbs, dab dry and pluck the leaves from the stalks.
- 3
Coarsely chop the pistachios. Heat the oil in a pan, fry the meat for about 4 minutes while turning it, season with salt, pepper and paprika. Remove from the pan and keep warm. Add the paprika to the frying fat and fry briefly.
- 4
Add garlic and onion, sauté briefly, deglaze with vinegar, bring to the boil briefly. Remove from the heat and season to taste with salt, pepper and sugar. Mix in the herbs. Mix pasta, salad and lukewarm vinaigrette with strips of paprika.
- 5
Arrange on plates, spread meat on top and serve sprinkled with pistachios.
Nutrition Facts
480 kcal
50 g
13 g
38 g
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