\nApproximately 95 Kcal<\/p>\n
\nServes 2<\/p>\n
\n15 minutes<\/p>\n
\n0 minutes<\/p>\n
\n15 minutes<\/p>\n
This recipe is a perfect example of kitchen creativity and recycling! Transform leftovers into a delightful dish without wasting a single ingredient. Imagine using leftover pasta, chicken, a lone carrot, and a tomato chatting with a sprig of parsley in the refrigerator… All these come together in a light and flavorful chicken pasta salad, dressed in a homemade vinaigrette, ideal for a refreshing summer meal.<\/p>\n
\nFor 2 servings:<\/p>\n
– Cooked pasta
\n– 1 chicken breast
\n– 1 carrot
\n– 1 tomato
\n– 1 sprig of parsley
\n– Olive oil
\n– Juice of 1\/2 a lemon
\n– 1 teaspoon mustard
\n– 1 teaspoon curry powder
\n– Salt
\n– Pepper<\/p>\n
1. Start by dicing the chicken breast.
\n Peel the carrot and grate it.
\n Wash the tomato, remove the seeds, and chop it.
\n Clean the parsley and roughly chop it.<\/p>\n
2. In a large mixing bowl, combine the prepared chicken, carrot, tomato, and parsley with the cooked pasta.<\/p>\n
\nWhisk together the lemon juice, a drizzle of olive oil, mustard, and curry powder. Season with salt and pepper to taste. Pour this dressing over the pasta mixture and toss well to coat everything evenly. <\/p>\n
Your dish is now ready to serve! Enjoy this simple yet satisfying meal that makes the most out of your kitchen leftovers.<\/p>\n\n\n