Warm Pasta, Chicken and Spinach Salad
4 servings
35 minutes
Warm salad of pasta, chicken, and spinach is an exquisite combination of tender chicken fillet, aromatic herbs, and juicy vegetables united by creamy butter and white wine. The origins of this dish lie in the traditions of Italian cuisine, where warm salads blend the freshness of greens with the rich flavors of pasta and meat. Ripe roasted tomatoes add a light tanginess while spinach brings freshness. Serving with a white wine sauce highlights the noble gastronomy of Italy. This salad is perfect as a hearty lunch or light dinner and is not only delicious but also nutritious due to its combination of proteins, healthy fats, and fiber.
1
Prepare the pasta.
- Pipe rigate: 250 g
2
Cut the breasts into two parts. Mix salt, paprika, dried tomatoes, and black pepper, and season the breasts with this mixture.
- Chicken breast fillet: 500 g
- Salt: to taste
- Ground paprika: to taste
- Sun-dried tomatoes: to taste
- Ground black pepper: to taste
3
Sear the breasts on both sides in butter until cooked. Add wine, 2 sprigs of thyme, and reduce until the sauce thickens.
- Butter: 100 g
- Dry white wine: 100 ml
- Fresh thyme: 2 pieces
4
We clean the pepper and cut it into pieces. We wash the spinach and dry it. If it's mini spinach, we add it whole; if not, we tear it by hand.
- Bell pepper: 1 piece
- Fresh spinach leaves: 50 g
5
Salt the tomatoes, add oil, Provencal herbs, and place in a preheated oven at 180 degrees for 15-20 minutes.
- Cherry tomatoes: 250 g
- Olive oil: 1 tablespoon
- Herbes de Provence: to taste
6
Peel the ready tomatoes if desired.
- Cherry tomatoes: 250 g
7
Mix the cooked pasta with spinach, tomatoes, and pepper, and add the juice released from roasting the tomatoes. Stir everything together. Serve in portions.
- Pipe rigate: 250 g
- Fresh spinach leaves: 50 g
- Cherry tomatoes: 250 g
- Bell pepper: 1 piece
8
Cut the fillet into pieces. Place on the salad and drizzle with white wine sauce.
- Chicken breast fillet: 500 g
- Dry white wine: 100 ml