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🍝 Marinated Chicken with Cold Pasta Salad

792 kcal · 30 min · 4 servings

Marinated Chicken with Cold Pasta Salad Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Rinse the chicken breast fillets under cold water. Then pat them completely dry with a kitchen towel.
  2. 2. Squeeze the juice of two lemons into a bowl. Add two tablespoons of olive oil.
  3. 3. Place the chicken fillets in the lemon-oil mixture. Season everything generously with salt and black pepper.
  4. 4. Mix the ingredients well so that the meat is covered everywhere. Cover the bowl and let it marinate overnight in a cool place.
  5. 5. Take the sun-dried tomatoes and cut them into four small pieces.
  6. 6. Peel the garlic cloves. Place them together with the almonds and the parsley in a blender or food processor.
  7. 7. Add three tablespoons of oil. Crush the ingredients into a fine paste.
  8. 8. Season the almond pesto mixture with salt and pepper.
  9. 9. Bring a large pot of water to a boil. Add plenty of salt.
  10. 10. Cook the fusilli pasta in the salted water until al dente. This means they should still have a slight bite.
  11. 11. Drain the pasta and let it drip dry for a moment.
  12. 12. Mix the warm pasta immediately with the almond pesto mixture.
  13. 13. Let the pasta cool down completely.
  14. 14. Add some fresh lemon juice to the cooled pasta salad to adjust the flavor.
  15. 15. Set aside the olives and the quartered sun-dried tomatoes.
  16. 16. Heat three tablespoons of oil in a large frying pan.
  17. 17. Take the marinated chicken fillets out of the marinade. Let the liquid drip off well.
  18. 18. Fry the fillets in the hot pan until golden brown on all sides.
  19. 19. Now mix the cooled pasta salad with the olives and the sun-dried tomatoes.
  20. 20. Plate the fried chicken. Serve the pasta salad alongside it.
  21. 21. Optionally garnish the dish with a fresh green salad.

Nutrition per serving