Healthy chicken bowl with pasta and capers
OIL USES: Others
INGREDIENTS
SERVINGS: 4
- 3 cups organic fussilli pasta
- 1 clove of organic garlic
- 2 cups organic cooked peas
- 2 oz. GOYA® Capotes Capers
- 0.5 cup organic pomegranate seeds
- 1 tablespoon shelled sunflower seeds
- 2 organic chiken breasts
- 2 organic eggs
- 6 tablespoons Organics Extra Virgin Olive Oil
- 1 cup organic arugula
- 0.5 teaspoon salt and pepper
- 0.25 teaspoon organic paprika
PREPARATION
1
Boil the pasta following the instructions on the package, drain and set aside. Also boil the two eggs.
2
Heat two tablespoons of olive oil and add the chopped garlic. Sauté the peas and set aside.
3
In the same pan, cook the chicken and season it. Set aside.
4
Put the ingredients in a bowl. Peel the eggs and cut them into fine slices. Add the grilled chicken breast, sautéed peas, pasta and rocket.
5
Season with a vinaigrette of oil, vinegar, salt and pepper.
6
Finally, add the capers, pomegranate seeds and shelled sunflower seeds.
