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Salad of penne with beetroot and chicken
Summer pasta salad with chicken, beetroot, parsley, lamb's lettuce and Grano Padano.
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Ingredients
Directions
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Bring a pot of water with salt to the boil. Put the chicken fillet in and let it cook over low heat for 15 minutes.
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In the meantime, cook the pasta al dente according to the instructions on the package. Drain in a colander and rinse under cold running water.
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Let the beets drain into a sieve. Slice the parsley. Mix them in a large bowl with the pasta, the parsley, the oil and the vinegar. Season with pepper and salt.
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Remove the chicken fillet from the pan, let it cool slightly and cut into slices. Add to the pasta. Mix in the lamb's lettuce. Use a cheese slicer to cut slices of the cheese and spread them over the pasta salad. Drizzle with the rest of the oil.
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Nutrition
670Calories
Sodium1% DV15mg
Fat46% DV30g
Protein74% DV37g
Carbs21% DV63g
Fiber12% DV3g
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