Penne Rigate
Penne Rigate poulet feta
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400g of Panzani Penne Rigate
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200g cooked chicken, cold
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120g of feta
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10 black olives
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1 yellow pepper
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2 good looking tomatoes
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2 spoonfuls balsamic vinegar
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2 spoonfuls of liquid honey
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1. Cook the pasta in salted boiling water, drain it and rinse briefly under cold water.
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2. Dice the chicken, feta, pepper and tomatoes.
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3. Then make the sauce with the balsamic vinegar and honey. Season.
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4. Mix it up well with the cold pasta and olives. Serve chilled.
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