Filter
Reset
Sort ByRelevance
Coulter
Salad of penne with beetroot and chicken
Summer pasta salad with chicken, beetroot, parsley, lamb's lettuce and Grano Padano.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
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.
-
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.
-
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.
-
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.
Blogs that might be interesting
-
20 minMain dishprime rib, rib eye, lemon, Red pepper, garlic, olive oil, Red wine,sirloin steak with pepper and lime -
45 minMain dishfrozen filo pastry, sunflower oil, John West tuna pieces in olive oil, feta, raisins, chilled pumpkin pieces, ras el hanout, medium sized egg, salt, young leaf lettuce with baby spinach, Cherry tomatoes, olive oil lemon,Moroccan quiche with tuna, raisins and pumpkin pieces -
25 minMain dishorange juice, poultry feast, Red port, potato starch, duck breast fillet, traditional olive oil,grilled duck breast with orange sauce -
20 minMain dishraw beetroot in pot, onion, Elstar apple, small sweet and sour pickles, olive mayonnaise, mashed potatoes à la minute naturel, frozen junk,delicious bits with beetroot salad
Nutrition
670Calories
Sodium1% DV15mg
Fat46% DV30g
Protein74% DV37g
Carbs21% DV63g
Fiber12% DV3g
Loved it