Penne Salad with Spinach and Chicken Breast

Ingredients

• 2 red bell peppers
• 400 g penne
• Salt
• 100 g fresh spinach
• 200 g canned white beans
• 4 tbsp white balsamic vinegar
• 1 tsp sugar
• 60 ml olive oil
• pepper (ground)
• 3 chicken breast fillets (about 140 g each)
• 2 tbsp Rapeseed oil
• 40 g finely grated parmesan

Instructions

1. 1.

   Preheat the oven to grill. Wash, halve and clean the peppers, then cut into wide strips. Arrange skin-side up on a baking sheet and place under the grill until the skins char black. Let cool under a damp kitchen towel, then remove the skins. Dice the flesh.

2. 2.

   Meanwhile cook the pasta in plenty of boiling salted water according to package instructions. Drain, rinse with cold water and let drain. Wash and strip the spinach. Drain the beans in a sieve. Toss the pasta, beans and peppers with vinegar, sugar and oil; season with salt and pepper. Let rest about 20 minutes.

3. 3.

   During this time wash the chicken fillets and pat dry with paper towels. Make shallow cuts on each side and open into cutlets. Heat rapeseed oil in a pan and fry the chicken cutlets for about 4-5 minutes per side until golden. Season with salt and pepper. While the chicken cooks, lift the spinach into the salad and let it rest another 5 minutes. Plate the pasta salad on bowls. Slice the cooked chicken into strips and arrange over the salads. Sprinkle with parmesan and serve immediately.