Summary

Ingredients

• 750 g broccoli, fresher
• salt
• 500 g penne
• 400 g cherry tomato (s)
• 1 bunch parsley
• 300 g chicken breast fillet (s) (cold cuts)
• 5 tablespoon vinegar (wine vinegar)
• Pepper, freshly ground
• 1 tablespoon sugar
• 100 ml oil
• 150 g cheese, rated
• 30 g pine nuts

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Instructions

1. Cook the broccoli florets in salted boiling water for about 5 minutes. Put the broccoli florets in a colander, pour ice-cold water over them and let them drain.
2. Cook the pasta according to the instructions on the packet. Then also put the pasta in a colander, rinse with hot water and drain.
3. Halve tomatoes and place in a large bowl.
4. Roughly chop the rinsed parsley leaves. Cut the chicken breast slices into fine, narrow strips.
5. For the sauce, mix vinegar, salt, pepper and sugar. Withhold the oil.
6. Add the broccoli florets, pasta, strips of meat and cheese to the tomato halves and mix with the sauce. Fold in the pine nuts and parsley.