Palmini “pasta” salad with lemon rosemary chicken, cucumber , red peppers , spring onion , olives & Parmesan – light yet filling, refreshing & nutritious
Thank you @sowinlovefarm for the inspiration & @palmini_official recommendation!
Recipe:
Ingredients:
– Palmini hearts of pan linguine (only 4g of carbs per serving) @palmini_official
– pasture raised chicken thighs (you can use chicken breast or shrimp instead)
– cucumbers
– red pepper
– Castelvetrano olives
– spring onion
– Italian parsley
– lemon
– dried rosemary
– EVOO @luciniitalia
– apple cider vinegar @bragg
– kosher/sea salt
– black pepper
Start with cooking the chicken since this step will take the longest. Clean, pat dry & cut the chicken thighs into 1” pieces. Season chicken with kosher salt & black pepper.
Over medium heat, heat up sauté pan, add olive oil. Add the chopped bulb part of the onion & sauté for a couple of minutes. Add the chicken & the rosemary (to taste). Cook on each side for approx. 3-4 minutes. Squeeze the juice of half lemon over & finish cooking until interior chicken temperature reaches at least 165.
Set chicken aside to cool while you chop up the rest of the veggies: the green part of the spring onion, cucumbers, red pepper, olives & parsley.
Rinse well & drain the Palmini linguine (per packaging instructions). Place in a larger salad bowl. Add the chicken & the veggies. Drizzle with a little olive oil & apple cider vinegar. Season with salt & pepper to taste. Mix well. Add the fresh parsley & shredded Parmesan and toss again.
Plate & enjoy!
#inthekitchenwithnora #lowcarbpastaideas #lowcarbpastasalad #lightandrefreshingpasta
