Pasta salad with chicken vegetables and olives
The pasta salad has endless recipes and endless variations. Also this is one of the most popular dishes during the warm season, as it is very tasty, refreshing and especially perfect to prepare in advance and refrigerate. This version is a unique dish because enriched with chicken. To be enjoyed on the beach preferably
pasta like penne, garganelli, fusilli 200 g
1 whole chicken breast
green and black olives, pitted 80 g
1 clove of garlic
1 spring onion
extra virgin olive oil
Put the chicken breast in a bowl, condiscilo with the juice of half a lemon, salt and pepper, crushed garlic, peeled and cut into slices with a pinch of oregano. Cook for about twenty minutes.
Blanch the tomatoes briefly in salted water and pull them out with a slotted spoon, keeping the water, then pass them under cold running water and peel them. Remove the seeds and cut into cubes. Cook the pasta in the same water the tomatoes, then drain the tooth and stops the cottora under the faucet. Roll out the dough on a clean kitchen towel.
Cook the chicken on a hot plate for about 20 minutes, then cut into slices. Put the pasta in a large bowl and add the chicken, olives, onions peeled and sliced and diced tomato. Drizzle with olive oil and lemon juice, garnished with lemon slices and serve.