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Kaeli L
Asian pasta salad with light-spicy chicken and broccoli
Pasta salad with an Asian touch of macaroni grande, broccoli, chicken breast and shichimi togarashi.
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Ingredients
Directions
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Boil the macaroni in a pan with boiling water and salt if necessary in 10 minutes.
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Meanwhile, cut the broccoli into florets. Peel the stem and cut into 1 cm pieces. Cook all parts of the broccoli with the pasta for the last 3 minutes.
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In the meantime, clean the mushrooms with kitchen paper and cut into quarters. Heat the oil in a frying pan and fry the mushrooms for 7 min. On medium heat.
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In the meantime, cut the garlic finely. Cut the chicken fillet into cubes.
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Heat the oil in the frying pan and fry the chicken with the garlic and shichimi togarashi for 5 minutes until golden brown and done.
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Make a dressing of the sesame oil, soy sauce and sushi vinegar.
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In the meantime, cut the salad onion into rings. Drain the pasta and broccoli and mix with the dressing and then with the chicken and mushrooms.
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Season with pepper and salt. Spread over deep plates and sprinkle with the salad onion.
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Nutrition
600Calories
Sodium7% DV160mg
Fat32% DV21g
Protein78% DV39g
Carbs20% DV59g
Fiber36% DV9g
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