Italian pasta-poultry salad

Name: Italian pasta-poultry salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 300 g Chicken filet; 200 g Pasta (e.g. penne rigate); 150 g small, white mushrooms; 180 g Spring onions; 150 g cherry tomatoes; 150 g Rocket; 2 TABLESPOONS Olive oil; 3 TABLESPOONS white balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

300 g Chicken filet
200 g Pasta (e.g. penne rigate)
150 g small, white mushrooms
180 g Spring onions
150 g cherry tomatoes
150 g Rocket
2 TABLESPOONS Olive oil
3 TABLESPOONS white balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Wash the chicken filet, dab dry and cut into strips. Cook the noodles in plenty of boiling salted water for about 15 minutes. In the meantime clean the mushrooms. Cut larger mushrooms in half. Clean and wash spring onions and cut them diagonally into rings.
2
Wash the tomatoes, dab dry and cut in half. Wash the rocket and spin dry. Fry chicken fillet in 1 tablespoon of oil until golden brown. Remove and keep warm. Add 1 tablespoon of oil to the frying fat and fry the mushrooms until golden brown.
3
Deglaze with vinegar and season with salt and pepper. Mix chicken fillet, noodles, mushrooms, tomatoes, spring onions and rocket in a bowl and sprinkle with coarsely ground pepper.