1/2 cup full cooked fusilli.
1 boiled egg.
50 gr of chicken breast.
1 tbsp. Low-fat cottage cheese.
Celery in rajas.
Carrot in rajas.
2 cloves of garlic.
Basil and oregano to taste.
This salad is a mixture of cold pasta, egg, chicken and vegetables. It is moderate in carbohydrates, high in fiber and high in protein.
First we cook the portion of whole pasta with garlic and oregano. We must be careful that the pasta does not get very smooth. While the pasta is, we boil the egg in a separate pot. After about 15 minutes, remove the egg and let cool before removing the peel.
Cut a thin fillet of 50 gr of chicken breast and add a little lemon, garlic and pepper and bring to the hot pan, which previously sprayed with a little coconut oil spray.It is allowed to cook on both sides, cut into strips and is reserved separately.
In the same skillet in which we cook the chicken, add a clove of garlic finely chopped, and add the pasta integral. Add chopped fresh oregano. Let cool and mix with the cottage cheese.Cut the celery and carrot into sticks, or we can chop them in small pieces and mix with the cold paste.We serve the pasta first and the boiled egg and the chicken breast in strips.