← All recipes

🍝 Colorful pasta salad with grilled chicken and fresh herbs

677 kcal · 30 min · 4 servings

Ingredients

• 4 tomatoes
• 2 red bell peppers
• 1 onion
• 1 garlic clove
• 4 chicken breast fillets (à approx. 120 g)
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 1 tsp curry powder
• 1 tbsp tomato paste
• 100 ml dry white wine
• 400 g fusilli
• 2 tbsp freshly chopped basil

Instructions

1. 1. Score the tops of the tomatoes and pour boiling water over them briefly.
2. 2. Place the tomatoes in cold water to shock them, then peel off the skin.
3. 3. Quarter the peeled tomatoes, remove the core, and dice the flesh into small cubes.
4. 4. Wash the bell peppers, cut them in half, and remove the inside.
5. 5. Dice the bell peppers into small cubes.
6. 6. Peel the onion and garlic, then chop both finely.
7. 7. Rinse the chicken breasts and pat them dry with a kitchen towel.
8. 8. Season the meat with salt and pepper.
9. 9. Heat two tablespoons of oil in a large pan.
10. 10. Fry the chicken breasts until golden brown on both sides.
11. 11. Remove the meat from the pan and set it aside.
12. 12. Add the chopped onion and garlic to the remaining oil.
13. 13. Sauté the vegetables until translucent.
14. 14. Stir in curry powder and tomato paste, and sauté briefly.
15. 15. Deglaze the pan with wine.
16. 16. Return the diced tomatoes and peppers, as well as the chicken, to the pan.
17. 17. Let the mixture simmer gently for about ten minutes.
18. 18. Cook the pasta in salted water until al dente.
19. 19. Remove the chicken from the sauce and slice it.
20. 20. Adjust the seasoning of the sauce to taste.
21. 21. Add the drained pasta and basil to the sauce.
22. 22. Gently toss the pasta until evenly coated.
23. 23. Divide the salad onto plates.
24. 24. Place the chicken slices on top of the salad.
25. 25. Serve the salad with young chard if desired.

Nutrition per serving

• kcal: 677
• Protein: 62 g · Fett/Fat: 11 g · Carbs: 77 g