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🥗 Warm Chicken Noodle Salad with Ricotta
597 kcal · 30 min · 4 servings
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Ingredients
- 1 sprig basil
- 1 lemon
- 75 g ricotta
- salt
- pepper
- 50 g arugula (0.5 bunch)
- 1 tbsp liquid honey
- 2 tbsp olive oil
- 20 g pine nuts (1 tbsp)
- 350 g chicken breast fillet
- 100 g whole grain pasta (e.g. spiral noodles or other short noodles)
- 150 g tomatoes (2 tomatoes)
Instructions
- 1. Wash the basil and shake it dry.
- 2. Pluck off five leaves and chop them finely.
- 3. Squeeze the lemon and measure out one tablespoon of juice.
- 4. Mix the ricotta with the lemon juice and the basil.
- 5. Season the ricotta mixture with salt and pepper.
- 6. Wash the arugula and spin it dry.
- 7. Whisk two tablespoons of lemon juice with honey.
- 8. Season the dressing base with salt and pepper.
- 9. Stir one tablespoon of olive oil into the dressing.
- 10. Lightly toast the pine nuts in a pan without fat.
- 11. Remove the pine nuts from the pan and set them aside.
- 12. Rinse the chicken breast fillets and pat them dry.
- 13. Season the fillets with salt and pepper.
- 14. Heat the remaining oil in the pan.
- 15. Fry the chicken fillets for three to four minutes on each side.
- 16. Add enough water to the pan to cover the bottom.
- 17. Cover the pan and cook the chicken for four minutes over medium heat.
- 18. Add a little more water if necessary.
- 19. Cook the noodles in plenty of boiling salted water until al dente.
- 20. Wash the tomatoes and halve them.
- 21. Core the tomatoes and cut them into thin strips.
- 22. Remove the chicken fillets from the pan.
- 23. Let the meat cool down briefly.
- 24. Cut the chicken into cubes.
- 25. Drain the noodles and let them drain well.
- 26. Mix the warm noodles with the chicken, tomatoes, and pine nuts.
- 27. Fold in the dressing and the arugula into the noodle mixture.
- 28. Distribute small dollops of ricotta on the salad.
- 29. Serve the salad immediately.
Nutrition per serving
- kcal: 597
- Protein: 55 g · Fett/Fat: 21 g · Carbs: 43 g