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Edith

Edith Monroy
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Recipe

Spicy Chicken and Pasta Salad

1h
30 mins
Low
1
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This is a delicious salad in any season or for a picnic, it can be served warm or cold.
Learn more about Edith Monroy

Ingredients

6 portions
  • 1 teaspoon cumin
  • 1 teaspoon black pepper, pink
  • 2 cloves garlic
  • 3 tablespoons lemon juice
  • 4 chicken breasts, pitted
  • 250 grams penne rigate, La Moderna®
  • 1 red pepper, in cubes
  • 2 branches celery
  • 1/2 onions, finely chopped
  • 100 grams green olive, slices
  • 2 tablespoons bee honey
  • 2 teaspoons mustard
  • to taste salt
  • to taste black pepper
  • 1 bag spring mix lettuce

Preparation

Mix cumin with pepper, garlic and lemon juice, cover the breasts with this mixture and Marina 1 hour.
Preheat the oven to 200 ° C. Put the chicken breasts to bake in a refractory for 25 min. Take out and cut into cubes.
Cook the pasta in boiling water with salt for 25 min or until it is al dente. Drain and drain.
Chop peppers, onions, celery and mix with the olives.
Mix the honey, mustard and juice of the marinade and pour over the vegetables.
Mix lettuce, vegetables, pasta and chicken. Ready

PRESENTATION

It serves as a single dish or for a snack.

TIPS

You can marinate the breasts all night for better flavor.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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