Pasta with chicken and broccoli
a mouthwatering combination of tastes and textures that works well for a variety of events, including lively potlucks and informal picnics. This dish calls for beautifully dente pasta, crisp broccoli florets, and delicate chicken, all of which are combined with a flavorful, zesty vinaigrette. It’s a filling, wholesome, and refreshing dish that may be served for lunch, supper, or even as a way to prepare meals for the next week. With its delightful simplicity and adaptability, this Pasta Salad with Chicken and Broccoli is sure to please, whether you’re hosting a summer BBQ or just in the mood for a hearty supper. Prepare to up your salad game with this delicious concoction of ingredients!
Ingredients:
- Rice-shaped orzo pasta (glass, before cooking)
- Two chicken fillets, around 500 grammes
- 500 g of broccoli
- Red pepper, medium-sized
- medium-sized fresh cucumber
- Red onion, if desired
- corn in a can
- An abundance of dill
- Garlic One or two cloves
- Mayonnaise two tsp
- Yoghurt or cream made naturally two tsp
- Salt
- A heaping spoonful of pepper gyros seasoning or your preferred chicken spice blend
- frying oil
Instructions:
- Broccoli should be divided into florets and cooked for five minutes in boiling salted water. Once this time has passed, transfer to a colander and cover with cold water. This will maintain the broccoli’s vibrant green colour.
- Pasta should be cooked as directed on the package.
- Cube the chicken fillet and season it.
- Sauté in a tiny bit of oil.
- Cube the pepper, onion, and cucumber. cut the dill. Empty the corn.
- Transfer all of the components into a bowl: Cooked spaghetti, fried chicken fillet, chopped broccoli (I separate it into smaller florets), corn, cucumber, onion and pepper. Make the sauce in a another bowl using yoghurt, mayonnaise, dill, and a crushed garlic clove. After combining everything, add salt and pepper to taste. After making the sauce, pour it over the salad and toss. Put it in the fridge for a minimum of one hour. Have fun!
