Summer Pasta Salad with Chicken
Makes 3 servings
Macros:385cal, fat 12g, carbs 43g, protein 27g, fibre 2g
3 x 4 oz chicken breast, cooked to your liking
3 oz (about 4 cups) baby arugula and baby spinach mix
5 oz gluten-free or wheat pasta, measured dry
1/3 cup sun dried tomatoes, sliced thin
2 tbsp capers, drained
2 tbsp balsamic vinegar
1 1/2 tbsp extra virgin olive oil
salt and fresh pepper to taste
2 tbsp freshly shaved Parmigiano Reggiano
Cook chicken to your liking.
Boil pasta in salted water according to package directions. When done, drain and rinse under cold water. In a large bowl, combine the pasta, baby greens, sun dried tomatoes, capers, olive oil, vinegar, salt and pepper. Toss well then just before serving top with fresh shaved parmesan.