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🥗 Fruity Pasta Salad with Chicken and Vegetables

535 kcal · 30 min · 4 servings

Ingredients

• 480 g chicken breast fillets (4 chicken breast fillets)
• salt
• pepper
• 500 g green asparagus
• 2 tbsp rapeseed oil
• 1 orange (juice)
• 100 ml poultry broth
• 2 tbsp white balsamic vinegar
• 1 tsp honey
• 250 g whole wheat fusilli
• 500 g baby zucchini (5 baby zucchini)
• 400 g plums (8 plums)
• 10 g basil (0.5 bunch)

Instructions

1. 1. Rinse the chicken breast fillets under cold water.
2. 2. Pat the meat dry with kitchen paper.
3. 3. Season the chicken with salt and pepper.
4. 4. Peel the asparagus in the lower third.
5. 5. Cut off the woody ends of the asparagus.
6. 6. Heat one tablespoon of oil in a pan.
7. 7. Fry the chicken fillets all around until golden brown over medium heat.
8. 8. This should take about four to six minutes.
9. 9. Remove the meat from the pan.
10. 10. Add the asparagus to the hot pan.
11. 11. Fry the asparagus over medium heat for two to three minutes.
12. 12. Deglaze the vegetables with orange juice.
13. 13. Add broth and vinegar.
14. 14. Season the sauce with salt and pepper.
15. 15. Drizzle honey into the pan.
16. 16. Return the chicken to the pan.
17. 17. Cover the pan.
18. 18. Let the dish cook over low heat for about ten minutes.
19. 19. Cook the pasta in plenty of salted water until al dente.
20. 20. Follow the time indication on the package.
21. 21. This takes about twelve minutes.
22. 22. Shock the pasta with cold water.
23. 23. Let the pasta drain.
24. 24. Wash the zucchini.
25. 25. Cut the zucchini lengthwise into thick slices.
26. 26. Wash the plums.
27. 27. Halve the plums.
28. 28. Remove the pits.
29. 29. Cut the plums into wedges.
30. 30. Heat the remaining oil in a pan.
31. 31. Fry the zucchini until golden brown over medium heat.
32. 32. Fry the zucchini on both sides.
33. 33. This takes about two minutes per side.
34. 34. Add the plums in the last two minutes.
35. 35. Stew the plums along with the zucchini.
36. 36. Season the vegetables with salt and pepper.
37. 37. Remove the chicken from the pan.
38. 38. Slice the chicken fillets.
39. 39. Mix the pasta with asparagus, zucchini, and plums.
40. 40. Place the chicken slices on the salad.
41. 41. Drizzle everything with the remaining sauce.
42. 42. Wash the basil.
43. 43. Shake the basil dry.
44. 44. Pluck the leaves from the stem.
45. 45. Place the basil leaves on the salad.

Nutrition per serving

• kcal: 535
• Protein: 44 g · Fett/Fat: 10 g · Carbs: 66 g