Pollo tonato with pasta salad
Pasta with pickles, chicken fillet and tuna.
Heat in a frying pan of oil. Fry the chicken breast on a high heat for 2-3 minutes on each side.
Puree the tuna with stock and oil. Add pepper and salt to taste. Put the chicken in a flat dish, spoon the tuna sauce over it and let it cool down.
Cook the pasta according to the instructions on the package. Boil the wok vegetables for the last 5 minutes. Drain and rinse with cold water.
Cut the pickles into small cubes and keep the moisture. Mix the pasta with half of the pickles, oil and 6 tbsp of the pickle juice.
Season with salt and pepper. Spread the pasta salad over plates and spoon the pollo tonato over it.
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