Winter pasta salad

Name: Winter pasta salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 300 g Chicken filets; 3 tablespoons (10 g each) Oil; 150 g Noodles; 7-10 Tbsp Salt; 200 g small mushrooms; 1 red and yellow peppers (approx. 250 g each); 1 collar (approx. 200 g) Spring onions; 1 (approx. 50 g) Onion; 3 tablespoons (10 g each) Balsamic vinegar; 7-10 Tbsp Pepper; 7-10 Tbsp Chilli powder; 7-10 Tbsp Sugar; 100 g Lamb's lettuce

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

300 g Chicken filets
3 tablespoons (10 g each) Oil
150 g Noodles
7-10 Tbsp Salt
200 g small mushrooms
1 red and yellow peppers (approx. 250 g each)
1 collar (approx. 200 g) Spring onions
1 (approx. 50 g) Onion
3 tablespoons (10 g each) Balsamic vinegar
7-10 Tbsp Pepper
7-10 Tbsp Chilli powder
7-10 Tbsp Sugar
100 g Lamb's lettuce

Directions

1
Wash the chicken filet and pat dry. Heat 1 tablespoon of oil in a pan. Brown the meat on both sides and cook for about 10 minutes at medium heat. Cook the noodles in boiling salted water according to the instructions on the packet.
2
Clean and sanitize the mushrooms. Take out the meat. Sauté the mushrooms in the frying fat. Clean, wash and cut the peppers into pieces. Clean, wash and cut spring onions into rings. Drain the noodles and let them drain.
3
Peel and finely chop the onion. Mix vinegar with salt, pepper and onion. Add 2 tablespoons of oil. Season with chilli powder and 1 pinch of sugar. Mix the noodles, peppers, mushrooms, spring onions and pasta, pour the vinaigrette over it.
4
Clean, wash and drain the lamb's lettuce. Cut the chicken fillets into slices. Fold the lamb's lettuce into the salad, arrange on plates and arrange the chicken fillets on top.