For the dressing, wash, disinfect, and drain the parsley. Finely chop the parsley and the two cloves of garlic. In a bowl, add the parsley, chopped garlic, salt, pepper, oil, and vinegar. Stir and set aside.
Heat two liters of water. Once the water is boiling, add a tablespoon of oil and a tablespoon of sea salt, and then add the Fusilli pasta La Moderna. Cook for 11 to 13 minutes following the instructions on the package.
Season the flattened chicken breasts with salt, pepper, parsley, and garlic powder. Fry them in a pan with a tablespoon of olive oil. Once cooked, cut into small cubes.
The Swiss chard should be washed and disinfected, then boiled in salted water (for 5 minutes after the first boil). Drain and chop into large pieces.
Cut the panela cheese into 1 cm cubes.
In a bowl, mix the Fusilli pasta La Moderna, the diced chicken, Swiss chard, panela cheese, a pinch of salt, and 4 tablespoons of the porteño dressing.
Mix well and serve hot or cold.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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