Leafy Salad with Penne and Chicken Breast

Ingredients

• 150 g Penne
• 200 g leafy salad
• 1 small stalk of radicchio
• 1 Zucchini
• 2 Tomatoes
• 2 chicken breast fillets
• Olive oil (1 tsp each)
• Butter (1 tsp each)
• Salt
• Pepper (freshly ground)
• 2 tbsp white wine vinegar
• 1 tbsp balsamic vinegar
• a pinch of sugar
• 4 tbsp olive oil

Instructions

1. 1.

   Cook pasta in plenty of boiling salted water until al dente, drain, rinse with cold water and let rest.

2. 2.

   Wash zucchini and blanch whole in boiling salted water for about 4 minutes, then drain, rinse and slice into rounds.

3. 3.

   Separate salad leaves, wash, dry on a towel, and tear into bite‑sized pieces.

4. 4.

   Quarter tomatoes, remove seeds and dice them.

5. 5.

   Season chicken breasts with salt and pepper and fry each side in hot butter‑oil mixture for about 4–5 minutes. Slice the cooked chicken diagonally into thin strips.

6. 6.

   Whisk vinegar, salt, pepper and sugar together, then fold in olive oil to taste.

7. 7.

   Combine all salad ingredients with the dressing and serve on plates.