Sugar free – Gluten free – Lactose free
Pasta, broccoli and chicken salad
- 320 g gluten-free Fusilli-type pasta
- 200 g broccoli
- 1 chicken breast
- 80 g vegan Parmesan cheese
- 1 sprig basil
- Extra virgin olive oil
Heat a large pot with plenty of water. Add half a spoonful of salt and, when boiling, add the pasta. Cook for 7 or 8 minutes, until al dente. Drain and set aside in a bowl. Add a splash of olive oil so that the pasta does not stick together. Let it cool down to room temperature.
In a small pot with boiling water put the chicken breast, a bay leaf, a teaspoon of salt and a dash of olive oil. Cook for approx. 25 minutes. Remove and leave to cool at room temperature. Cut into cubes and put together with the pasta.
In the same boiling water you cooked the chicken in, add the broccoli florets. Cook for 5 minutes until al dente. Add to the pasta and chicken, stir to combine.
Serve the broccoli and chicken pasta salad on the plates. Finish by sprinkling with black pepper, freshly ground if possible. Cut some slices of vegan cheese with a potato peeler, which you can use as a topping along with some basil leaves.