Salad of penne with beetroot and chicken

Name: salad of penne with beetroot and chicken
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g chicken breast; 300 g penne rigate; 680 g raw beetroot in pot; 20 g fresh flat parsley; 6 el extra virgin olive oil; 2 el balsamic vinegar; bag lamb's lettuce bag a 75 g; 75 g Grana Padano cheese broken

Summer pasta salad with chicken, beetroot, parsley, lamb's lettuce and Grano Padano.

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.

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Nutrition

670Calories

Sodium1% DV15mg

Fat46% DV30g

Protein74% DV37g

Carbs21% DV63g

Fiber12% DV3g

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