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🍝 Italian Pasta Salad with Chicken and Green Olives

663 kcal · 30 min · 4 servings

Ingredients

• Zucchini 1 pc.
• onions, red 1 pc.
• garlic cloves 1 pc.
• olive oil 6 tbsp.
• salt pinch
• pepper, black ground pinch
• chicken breast fillets 300 g
• herbs of Provence, dried 2 tsp.
• Penne Rigate 500 g
• olives, green 100 g
• Feta 200 g
• basil, fresh 50 g
• balsamic vinegar, light 1 tbsp.
• honey 1 tsp.

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan.
2. 2. Wash the zucchini thoroughly and cut off the ends.
3. 3. Cut the zucchini in half lengthwise and slice it.
4. 4. Halve the onion, peel it, and cut it into wedges.
5. 5. Lightly press the garlic with the skin.
6. 6. Line a baking tray with baking paper.
7. 7. Place the vegetables and garlic on the tray.
8. 8. Add one tablespoon of olive oil, salt, and pepper.
9. 9. Mix everything well.
10. 10. Roast the vegetables in the oven for about 20 minutes.
11. 11. Rinse the chicken meat and pat it dry.
12. 12. Season the meat with salt, pepper, and herbs de Provence.
13. 13. Heat two tablespoons of olive oil in a pan over medium heat.
14. 14. Fry the chicken for about 4 minutes until golden brown.
15. 15. Add the chicken to the vegetables in the oven.
16. 16. Cook the chicken for another 10 minutes.
17. 17. Bring five liters of salted water to a boil in a large pot.
18. 18. Cook the pasta for about 9 minutes al dente.
19. 19. Drain the pasta in a colander.
20. 20. Let the pasta drain well.
21. 21. Lightly crush the olives with a pot.
22. 22. Remove the pits from the olives.
23. 23. Crumble the feta cheese with your hands.
24. 24. Wash the basil and shake it dry.
25. 25. Take the vegetables and chicken out of the oven.
26. 26. Let the food cool down a bit.
27. 27. Shred or cube the chicken.
28. 28. Squeeze the soft garlic out of the skin.
29. 29. Place the basil with the stems in a tall container.
30. 30. Add the garlic, three tablespoons of olive oil, vinegar, and honey.
31. 31. Blend the mixture finely.
32. 32. Season the pesto with salt and pepper.
33. 33. Place the pasta in a large bowl.
34. 34. Mix the pasta with the roasted vegetables.
35. 35. Add the feta, green olives, and chicken.
36. 36. Add the basil pesto.
37. 37. Mix everything well.
38. 38. Taste the salad and adjust the seasoning.
39. 39. Serve the salad.

Nutrition per serving

• kcal: 663
• Protein: 36 g · Fett/Fat: 32 g · Carbs: 56 g