Noodle salad with chicken legs

Name: Noodle salad with chicken legs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Trulli Noodles; 7-10 Tbsp Salt; 8 Chicken drumsticks; 1 TABLESPOON Oil; 1/2 TEASPOON Rose peppers; 7-10 Tbsp Pepper; 1-2 red onions; 70 g dried tomatoes in oil; 1 collar (60 g) Rocket; 3 TABLESPOONS Olive oil; 4-5 Tbsp Balsamic Vinegar; 7-10 Tbsp Sugar

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Trulli Noodles
7-10 Tbsp Salt
8 Chicken drumsticks
1 TABLESPOON Oil
1/2 TEASPOON Rose peppers
7-10 Tbsp Pepper
1-2 red onions
70 g dried tomatoes in oil
1 collar (60 g) Rocket
3 TABLESPOONS Olive oil
4-5 Tbsp Balsamic Vinegar
7-10 Tbsp Sugar

Directions

1
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash chicken legs and pat dry. Mix oil, paprika, salt and pepper and brush the chicken legs with it.
2
Cook the legs on the fat pan of the oven in the preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for about 25 minutes. Peel and halve the onions and cut them into thin slices.
3
Dab tomatoes dry and cut into strips. Wash the rocket in cold water and drain. Drain noodles and rinse under cold water. For the vinaigrette, add olive oil to the vinegar and season to taste with salt, pepper and a little sugar.
4
Mix the pasta and vinaigrette. Add the onions and tomatoes and leave to stand for about 15 minutes. Mix in the rocket and serve with the chicken legs.