Pasta salad with chicken breast and oven-baked vegetables

Ingredients for 2 servings:

• 200g pasta
• 1 chicken breast
• 3 tbsp extra virgin olive oil
• 1 tbsp soy sauce, dark, sweet
• 1 tsp Italian spice mix
• 4 garlic cloves
• 2 onions
• ¼ bell pepper(s), red
• 12 mushrooms, brown
• 12 date tomatoes
• 1 zucchini, approx. 10 cm
• 4 tbsp extra virgin olive oil
• 1 tbsp Italian seasoning mix
• 1 sprig(s) rosemary
• 1 sprig(s) of oregano
• 1 sprig(s) of thyme
• 2 tbsp balsamic vinegar, dark
• salt and pepper
• 8 lettuce leaves
• Parsley, chopped

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Cooking/baking time approx. 1 hour; Total time approx. 5 hours 45 minutes

Cook the pasta in salted water until al dente, drain, and let cool slightly. Small pasta, such as ring pasta or rice noodles, is suitable. Finely chopped spaghetti or tagliatelle are also acceptable. Remove any tendons from the chicken breast, cut into thin strips, and marinate them in oil, soy sauce, and Italian seasoning for 3-4 hours. Quickly fry the meat strips in batches in a pan. For the oven-baked vegetables, peel the garlic and onion, remove the seeds and skins from the bell pepper, clean the mushrooms, and remove the stems from the tomatoes and hollow them out. Wash the zucchini. Thinly slice the garlic, cut the onion into half rings, quarter the zucchini, and dice the bell pepper. Halve the mushrooms. Toss all the vegetables, including the halved tomatoes, with oil and Italian seasoning, transfer to an ovenproof casserole dish, and garnish with the herb sprigs. Braise in a preheated oven at 150°C (top/bottom heat) for about one hour. Remove the vegetables, discard the herbs, and season with balsamic vinegar, salt, and pepper. Mix with the pasta and season to taste. To serve, place the lettuce leaves on a plate, then arrange the pasta salad on top and top with the fried chicken breast strips. Sprinkle with chopped parsley.