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🍝 Fresh Pasta Salad with Chicken

608 kcal · 30 min · 4 servings

Ingredients

• 200 g Napa cabbage
• 300 g chicken breast fillet
• 250 ml poultry stock
• 400 g shell pasta
• salt
• 2 tbsp white balsamic vinegar
• 1 tbsp lemon juice
• 4 tbsp olive oil
• pepper (from a grinder)
• 1 pinch sugar
• 40 g parmesan

Instructions

1. 1. Remove the leaves from the Napa cabbage.
2. 2. Rinse the leaves under running water.
3. 3. Shake the leaves dry.
4. 4. Cut the Napa cabbage into thin strips.
5. 5. Rinse the chicken breast fillets under cold, running water.
6. 6. Pat the meat dry with kitchen paper.
7. 7. Bring the chicken broth to a boil in a pot.
8. 8. Place the chicken breast fillets into the boiling broth.
9. 9. Cover the pot.
10. 10. Let the meat cook through at low heat for 15 to 20 minutes.
11. 11. Remove the meat from the broth.
12. 12. Let the meat drain.
13. 13. Reserve two to three tablespoons of the broth.
14. 14. Bring plenty of water with salt to a boil.
15. 15. Cook the pasta in it al dente (firm to the bite).
16. 16. Mix vinegar, lemon juice, olive oil, salt, pepper, and sugar in a bowl.
17. 17. Stir the ingredients together to form a vinaigrette.
18. 18. Shred or cut the chicken meat into small pieces.
19. 19. Drain the pasta.
20. 20. Let the pasta drain well.
21. 21. Combine the still lukewarm pasta with the chicken meat.
22. 22. Pour the vinaigrette over the pasta and meat.
23. 23. Reserve two to three tablespoons of the broth.
24. 24. Bring plenty of water with salt to a boil.
25. 25. Cook the pasta in it al dente (firm to the bite).
26. 26. Mix vinegar, lemon juice, olive oil, salt, pepper, and sugar in a bowl.
27. 27. Stir the ingredients together to form a vinaigrette.
28. 28. Shred or cut the chicken meat into small pieces.
29. 29. Drain the pasta.
30. 30. Let the pasta drain well.
31. 31. Combine the still lukewarm pasta with the chicken meat.
32. 32. Pour the vinaigrette over the pasta and meat.

Nutrition per serving

• kcal: 608
• Protein: 37 g · Fett/Fat: 18 g · Carbs: 73 g