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Phillip D. Humphrey
Pasta salad with asparagus and smoked chicken
Quick pasta salad of farfalle, red pepper, asparagus and smoked chicken.
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Ingredients
Directions
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Cook the pasta according to the instructions on the package and rinse with cold water. Remove the woody bottom of the asparagus and cut into pieces of approx. 2 cm. Cook the asparagus in approx. 8 minutes until al dente and rinse with cold water.
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Meanwhile, clean the peppers and cut finely. Cut the chicken into pieces. Stir in balsamic vinegar, olive oil, salt, pepper and the sugar a dressing.
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Mix pasta with asparagus and paprika in a large bowl. Divide the head pieces over it and sprinkle with the dressing.
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Nutrition
490Calories
Sodium0% DV1.860mg
Fat28% DV18g
Protein44% DV22g
Carbs20% DV60g
Fiber40% DV10g
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