Garden herb pasta salad with chicken skewers

Name: Garden herb pasta salad with chicken skewers
Cook time: 35 min
Total time: 1 h 35 min
Yield: 4
Ingredients: 300 g Penne noodles; 6 TABLESPOONS White wine vinegar; 8 TABLESPOONS Sunflower oil; 300 g cherry tomatoes; 2 Chicken breast fillets (approx. 150 g each); 1 Onion; 1-2 Federation Parsley and chervil; 1-2 Federation Sorrel; 2 wooden skewers; 7-10 Tbsp Pepper; 7-10 Tbsp Salt

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

Here, delicate leaves provide a double taste: once they are finely pureed in the vinaigrette and then added coarsely chopped to the noodles

COOK TIME
35 mins

TOTAL TIME
95 mins

Ingredients

Servings: 4

300 g Penne noodles
6 TABLESPOONS White wine vinegar
8 TABLESPOONS Sunflower oil
300 g cherry tomatoes
2 Chicken breast fillets (approx. 150 g each)
1 Onion
1-2 Federation Parsley and chervil
1-2 Federation Sorrel
2 wooden skewers
7-10 Tbsp Pepper
7-10 Tbsp Salt

Directions

1
Prepare the pasta in plenty of boiling salted water according to the instructions on the packet.
2
For the vinaigrette, peel and finely dice the onion. Wash the herbs, shake dry and chop coarsely. Finely puree half the herbs and approx. 100 ml pasta water with the cutting stick. Stir in diced onion, vinegar and 4 tbsp. oil. Season well with salt and pepper.
3
Drain the pasta, rinse with cold water and drain. Mix with the vinaigrette and leave to cool.
4
For the skewers, wash the meat, dab dry and cut lengthwise into approx. 12 strips. Put the strips on wooden skewers in a wavy shape. Season with salt and pepper.
5
Wash and halve the tomatoes. Add the remaining herbs to the pasta. Season to taste with salt and pepper. Heat 4 tablespoons of oil in a large frying pan. Fry the skewers in it in portions all around for about 4 minutes. Arrange everything.