Warm Pasta and Chicken Salad
- 300 grams Penne
- 250 grams zucchini
- 4 Bell pepper (yellow and red)
- 400 grams Broccoli
- 1 garlic clove
- 500 grams Chicken breasts
- frech cracked peppers
- 4 Tbsps olive oil
- 100 milliliters dry white wine
- 2 stems Basil
- 50 grams Crème fraiche
Cook the penne in salted water until al dente. Rinse the zucchini, cut in half lengthwise and cut into slices. Rinse the peppers, cut in half, clean and cut into short strips.
Rinse the broccoli and drain. Peel garlic and chop finely.
Wash the chicken breasts, pat dry and cut into thin strips. Season with salt and pepper and pan-fry until brown in 2 tablespoons hot oil. Remove from the pan and add the remaining oil, garlic, broccoli, peppers and zucchini, cooking briefly. Add salt and pepper and deglaze pan after 1-2 minutes using the wine. Cover and cook about 4 minutes, until tender.
Remove the lid, add the chicken back and let cook for 1-2 minutes. Pluck off the basil leaves and add the leaflets with the creme fraiche, drained pasta and vegetables. Season as desired and serve.