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Catherine Reid
Mediterranean pasta salad with chicken
Penne with chicken breast strips, onion, provencal wok vegetables, cheese cubes, balsamic vinegar and pine nuts.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package. Rinse under cold running water.
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Heat the olive oil in a wok and fry the chicken breast strips in 3-4 minutes, stirring until golden brown.
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Cut the onion into wedges. Add the onion and the wok vegetable to the chicken and fry for 4-6 minutes until crispy.
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Spoon the chicken with the vegetables in a wide low bowl and let cool quickly.
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Scoop the chicken with the vegetables and the cheese cubes through the pasta.
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Add the rest of the oil and vinegar. Season with salt and pepper.
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Spread the pasta salad over the plates and sprinkle with the pine nuts.
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Nutrition
640Calories
Sodium28% DV670mg
Fat37% DV24g
Protein82% DV41g
Carbs21% DV62g
Fiber16% DV4g
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