Buy all ingredients right below the recipe
INGREDIENTS
- 200 g whole wheat penne pasta, dry
- 150 g frozen peas (thawed)
- 50 g fresh baby spinach (can be replaced with fresh arugula)
- 150 g fat-free plain yogurt (0 % fat)
- 2 teaspoons ground sweet paprika
- ½ teaspoon dried chili flakes (can be omitted)
- 1 tablespoon lemon juice
- 2 tablespoons fresh mint (finely chopped)
- 30 g roasted unsalted sunflower seeds
- 200 g chicken breasts (cooked and diced)
- Salt
- Pepper
METHOD
- 1First, pour water into a large pot in which you will cook the pasta. Salt the water and bring it to a boil. Add the penne to the boiling water and cook “al dente” for 15–16 minutes over medium heat. After cooking, drain the penne and cool it under running water.
- 2Meanwhile, prepare the dressing. In a tall container, combine thawed peas, baby spinach, yogurt, ground paprika, chili flakes, lemon juice, finely chopped mint, and 20 g of sunflower seeds. Blend everything until smooth using an immersion blender.
- 3Once the penne is cooked, transfer it to a bowl, add the diced cooked chicken breasts and the dressing.
- 4Mix the finished chicken salad with paprika dressing, divide into 4 portions, sprinkle with the remaining sunflower seeds, and serve.
Tip
Instead of mint, you can add fresh basil to the dressing.
Jíme zdravě
Learn to eat without guilt.
Recipes that are varied and nutritionally balanced.
Jíme zdravě will show you original tips on how to
cook quickly and healthily.
The author of the photograph is Marie Bartošová