Salad with Penne, Spinach and Chicken
Ingredients
- Ingredients
- 2 Red Bell pepper
- 400 grams Penne
- salt
- 100 grams Spinach
- 200 grams white Beans (canned)
- 4 Tbsps white balsamic vinegar
- 1 tsp sugar
- 60 milliliters olive oil
- freshly ground peppers
- 3 Chicken breasts (about 140 g)
- 2 Tbsps Canola oil
- 40 grams coarsely grated Parmesan
Preparation steps
Place oven on 'low broil' setting. Rinse peppers, half, remove seeds and ribs and cut into wide strips. Place on a baking sheet skins side up and broil unti skin is blackened. Remove from oven and allow to cool. Remove skin with a damp cloth, then cut remaining flesh into cubes.
Cook pasta according to package directions, rinse in a colander under cold water, drain. Rinse spinach, remove any stems and cut into strips. Drain beans in a colander. Mix pasta, beans and peppers with vinegar, sugar and olive oil, season with salt and pepper. Let sit for about 20 minutes.
Meanwhile, rinse chicken and pat dry with a paper towel. Slice vertically and horizontally and unfold into cutlets. Heat canola oil in a pan and fry the chicken 4-5 minutes per side. Season with salt and pepper.
While the chicken is frying, arrange the spinach on plates and top with the pasta salad. When chicken is done, cut into strips and place atop the spinach and pasta salad. Sprinkle with parmesan and serve immediately.
