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Salad of penne with beetroot and chicken
 
 
4 ServingsPTM30 min

Salad of penne with beetroot and chicken


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

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Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.


Nutrition

670Calories
Sodium1% DV15mg
Fat46% DV30g
Protein74% DV37g
Carbs21% DV63g
Fiber12% DV3g

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