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🥗 Warm Noodle and Chicken Salad

611 kcal · 30 min · 4 servings

Ingredients

• 300 g Penne
• Salt
• 250 g Zucchini
• 4 Bell Peppers (yellow and red)
• 400 g Broccoli Florets
• 1 Garlic Clove
• 500 g Chicken Breast Fillet
• Pepper (from the mill)
• 4 tbsp Olive Oil
• 100 ml dry White Wine
• 2 Stalks Basil
• 50 g Crème fraîche

Instructions

1. 1. Cook the penne pasta in salted water until al dente.
2. 2. Wash the zucchini, cut it in half lengthwise, and slice it.
3. 3. Wash the bell peppers, halve them, remove the seeds, and cut them into short strips.
4. 4. Wash the broccoli and let it drain well.
5. 5. Peel the garlic and chop it finely.
6. 6. Wash the chicken breast fillets, pat them dry, and cut them into thin strips.
7. 7. Season the chicken strips with salt and pepper.
8. 8. Brown the chicken in two tablespoons of hot oil.
9. 9. Remove the chicken from the pan and set it aside.
10. 10. Sauté the garlic, broccoli, bell pepper, and zucchini in the remaining oil.
11. 11. Season the vegetables with salt and pepper.
12. 12. Deglaze the vegetables with wine after one to two minutes.
13. 13. Simmer the vegetables under a lid for about four minutes until almost tender.
14. 14. Remove the lid from the pan.
15. 15. Add the chicken back into the pan.
16. 16. Let the chicken cook through for one to two minutes.
17. 17. Pluck the basil leaves from the stems.
18. 18. Mix the basil leaves with the crème fraîche and the drained noodles.
19. 19. Fold the noodle and cream mixture under the vegetables.
20. 20. Taste the salad and adjust the seasoning if needed.
21. 21. Serve the salad on plates.

Nutrition per serving

• kcal: 611
• Protein: 46 g · Fett/Fat: 16 g · Carbs: 64 g