Salad with Fusilli and Grilled Chicken

35 min.

CAPPELLO BIANCO FUSILLI

250 g

Zucchini

4 pieces

Fresh lemon juice

3 tbsp.

Salt and freshly ground black pepper

to taste

Boneless skinless chicken breast

500 g

Olive oil

2 tbsp.

Anchovy fillet

3 pcs.

Garlic

2 cloves

Red bell pepper

1 pcs.

Chopped basil

50-70 g

PREPARATION:

Heat the grill pan
Boil fusilli for 12 minutes in boiling salted water in a large saucepan. Drain the water and put pasta in a large bowl.
Cut zucchini in half, grease the cuts with 1 tbsp. of lemon juice and season with salt and pepper.
Fry zucchini down cut over medium-high heat for about 3 minutes on a grill pan until browned. Flip and move sideways.
Grease chicken breasts with 2 teaspoons of olive oil and season with salt and pepper. Put chicken breasts in the center of the grill pan and cook for about 5 minutes on each side until ready.
Put the chicken and zucchini on a plate and leave for 5 minutes.
Mix very finely chopped anchovies, crushed garlic, the remaining 2 tbsp. of lemon juice and olive oil in a small bowl, and season with salt and pepper.
Cut chicken, zucchini and red pepper into small pieces. Add chopped vegetables to the fusilli. Add anchovy dressing and mix well.
Sprinkle with finely chopped basil, season with salt and pepper for the last time, if necessary, stir again and serve. Buon appetito!