Konjac noodle salad with chicken and sweet mustard dressing

Ingredients for 1 servings:

• 200 g konjac noodles (penne)
• 1 small zucchini
• 50 g pine nuts
• 100 g tomatoes, dried in oil
• 80 g arugula
• 2 chicken fillets, 150 g each
• 2 tbsp oil from the sun-dried tomatoes
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp agave syrup
• salt and pepper
• olive oil
• e.g. Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

Prepare the pasta according to the package instructions. Wash the zucchini, cut it into diagonal slices, and fry it in a pan with olive oil. Then remove it and let it cool. In the same pan, toast the pine nuts. Trim the arugula. Drain the tomatoes and set the oil aside for the dressing. Mix the tomato oil with balsamic vinegar, mustard, and honey to make a dressing, season with salt and pepper. Pour the dressing over the pasta and let it stand for about 10-15 minutes. Meanwhile, rinse the chicken breast fillets, dry them, cut them into strips, season them, and fry them in the pan. In a large bowl, mix the pasta with the remaining ingredients. Sprinkle Parmesan cheese over the salad, if desired.