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🍝 Chicken Pasta Salad with Fresh Vegetables

565 kcal · 30 min · 4 servings

Ingredients

• 2 small red bell peppers
• 150 g snow peas
• salt
• 350 g fusilli
• 2 chicken breast fillets (approx. 120 g each)
• 1 tbsp soy sauce
• pepper
• 1 tbsp flour
• 4 tbsp soybean oil
• 2 tbsp rice vinegar
• 2 tbsp lime juice
• 0.5 tsp ground ginger
• 1 pinch ground coriander
• 2 tbsp yogurt
• 1 tbsp chive rings

Instructions

1. 1. Wash the bell peppers thoroughly.
2. 2. Remove the core from the bell peppers.
3. 3. Cut the bell peppers into thin strips.
4. 4. Trim the snow peas.
5. 5. Remove the strings from the snow peas if necessary.
6. 6. Cook the snow peas in salted water for about 5 minutes until tender-crisp.
7. 7. Immediately rinse the snow peas with cold water to stop the cooking process.
8. 8. Drain the snow peas.
9. 9. Cook the pasta in salted water until al dente.
10. 10. Rinse the pasta with cold water.
11. 11. Drain the pasta.
12. 12. Wash the chicken breast fillets.
13. 13. Pat the chicken breast fillets dry.
14. 14. Drizzle the chicken breast fillets with soy sauce.
15. 15. Season the chicken breast fillets with a little pepper.
16. 16. Dust the chicken breast fillets lightly with flour.
17. 17. Heat 2 tablespoons of oil in a pan.
18. 18. Fry the chicken breast fillets for about 4 minutes, turning until golden brown on all sides.
19. 19. Mix the remaining oil with rice vinegar.
20. 20. Add lime juice to the oil and vinegar mixture.
21. 21. Add grated ginger to the mixture.
22. 22. Add ground coriander to the mixture.
23. 23. Season the dressing with salt.
24. 24. Combine the peppers, snow peas, and pasta in a bowl.
25. 25. Pour the dressing over the vegetable and pasta mixture.
26. 26. Adjust the seasoning of the salad to taste.
27. 27. Arrange the chicken strips on top of the salad.
28. 28. Top the salad with yogurt.
29. 29. Garnish the salad with chives.
30. 30. Serve the salad.

Nutrition per serving

• kcal: 565
• Protein: 38 g · Fett/Fat: 13 g · Carbs: 73 g