for 4 persons
250 g farfalle
2 large tomatoes
1 red pepper
1 ball of mozzarella
10 slices of pancetta
3 chicken fillets
basil, tarragon, salt and pepper
olive oil, balsamic vinegar
1. First, begin by cooking the pasta: follow the cooking time indicated on the package, it is best to cook them al dente!
2. Once the pasta is cooked, drain it and rinse it under cold water. Let it drain and put it in a bowl.
3. Grate the carrots, cut the tomatoes, mozzarella, and grilled pepper (by cooking under the oven grill for 15 minutes and then removing the skin) into cubes.
4. Grill the chicken fillets with a drizzle of olive oil: sprinkle the fillets with basil and tarragon. Once grilled, cut the fillets into cubes. Grill the pancetta in the oven for 5 minutes.
Finally, mix all these prepared ingredients with the pasta and mix well. Prepare a vinaigrette with olive oil and balsamic vinegar. Season the salad and refrigerate before serving.