Vibrant Pasta Salad with Chicken and Vegetables

Ingredients

• 480 g chicken breast fillets (4 chicken breast fillets)
• Salt
• Pepper
• 500 g Green Asparagus
• 2 tbsp Rapeseed oil
• 1 Orange (juice)
• 100 ml poultry broth
• 2 tbsp white balsamic vinegar
• 1 tsp Honey
• 250 g Whole wheat Fusilli
• 500 g baby zucchini (5 baby zucchinis)
• 400 g plums (8 plums)
• 10 g basil (0.5 bunch)

Instructions

1. 1.

   Trim and pat dry the chicken fillets, then season with salt and pepper.

2. 2.

   Heat 1 tbsp oil in a pan over medium heat. Brown the chicken fillets all sides for 4–6 minutes until golden brown. Remove from pan.

3. 3.

   Add asparagus to the pan and sauté over medium heat for 2–3 minutes. Deglaze with orange juice, broth, and vinegar; season with salt, pepper, and drizzle honey. Return chicken to the pan, cover, and simmer on low heat for about 10 minutes.

4. 4.

   Meanwhile, cook pasta in plenty of salted water according to package instructions, about 12 minutes until al dente. Drain and rinse under cold water.

5. 5.

   While pasta cooks, wash and trim zucchini, then slice lengthwise into thick strips. Wash plums, halve them, remove pits, and cut into wedges.

6. 6.

   Heat remaining oil in a pan. Sauté zucchini over medium heat for 2 minutes on each side until golden brown; during the last 2 minutes add plums and cook briefly. Season with salt and pepper.

7. 7.

   Remove chicken from the pan and slice into strips.

8. 8.

   Combine pasta with asparagus, zucchini, and plums; top with chicken slices and pour remaining sauce over. Wash basil, pat dry, tear leaves, and scatter on top of the salad.