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🍝 Warm-cold pasta salad with grilled chicken

569 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets (approx. 140 g each)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 350 g penne
• 1 onion
• 1 garlic clove
• 2 red bell peppers
• 50 g dried tomatoes (in oil)
• 3 tbsp white balsamic vinegar
• 2 tbsp freshly chopped basil
• 60 g black olives (pitted)
• 40 g grated parmesan
• dried oregano

Instructions

1. 1. Rinse the chicken meat under cold water and pat it dry with a kitchen towel.
2. 2. Season the meat with salt and pepper.
3. 3. Heat 1 tablespoon of oil in a hot grill pan.
4. 4. Fry the chicken on each side for 2 to 3 minutes until golden brown.
5. 5. Remove the pan from the heat and let the meat finish cooking and cool down.
6. 6. Cook the pasta in salted water until al dente (firm to the bite).
7. 7. Rinse the pasta with cold water and let it drain.
8. 8. Peel the onion and garlic and dice them finely.
9. 9. Wash the bell peppers, halve them, remove the seeds, and cut them into pieces.
10. 10. Drain the tomatoes and chop them.
11. 11. Sauté the onion, garlic, pepper, and tomatoes in the remaining hot oil for 2 to 3 minutes.
12. 12. Deglaze the pan with balsamic vinegar and a little water.
13. 13. Season the mixture with salt and pepper and transfer it to a bowl.
14. 14. Fold in the basil and pasta into the vegetable mixture and let everything cool down.
15. 15. Slice the olives into rings and the cooled chicken into strips.
16. 16. Add the chicken and olives to the salad and adjust the seasoning to taste.
17. 17. Fill the salad into bowls.
18. 18. Sprinkle the dish with grated Parmesan and oregano and serve.

Nutrition per serving

• kcal: 569
• Protein: 39 g · Fett/Fat: 15 g · Carbs: 68 g