The winter is officially over and we are slowly drifting towards one of the hottest summers of late if climate predictions are to be believed. The winter break, vacation and the festival season has took a toll on our body and we can only think about weeks long workout routines to stay 'hot' during the hottest season of the year.
Green dinners are the best option to keep the diet on track during these months, not a very charming one though. Worry not, we will help you give a much needed makeover to your salad greens with some yummy pasta and crunchy chicken bits. Try out this easy one-meal dinner recipe tonight itself.
Ingredients
1
250 gm fusilli pasta
2 tbsp olive oil
3
1 onion, thinly sliced
2 cloves of garlic, crushed
4
400 gm chicken breast, boneless, deskinned, cut into small pieces
5
2 tbsp mustard sauce
2 tbsp honey
For dressing
6
3 tbsp olive oil
1 tbsp vinegar
1 tbsp mint leaves
1 tbsp basil leaves
Pepper powder as required
Salt as requires
7
A handful of salad greens
175 gm cherry tomatoes, sliced
Mint leaves, for garnishing
Preparation
Boil water in a sauce pan, add salt to it
Cook pasta in this for 10-12 minutes
Drain it and keep aside
Heat olive oil in a pan
Saute onion and garlic in it for 5 minutes
Now add the chicken pieces and stir fry for 4 minutes
Add the 5th ingredient to the pan and cook for 3 minutes
When the chicken pieces turn golden brown, turn off the stove
Mix the 6th ingredient in a bowl to prepare the dressing
Pour the dressing over cooked pasta and toss it well
Add the stir fried chicken to this and mix wellAllow it to cool down
Add cherry tomatoes and salad greens to this
Garnish with mint leaves and serve
