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Cold pasta with mango and avocado

ingredients

servings

4

Iodized salt

1 pinch

Pepper

to taste

Extra virgin olive oil

1/2 glass

Garlic

1 wedge

Oregano

to taste

Fresh rosemary

2 oz

Fresh sage

5 leafs

Dried marjoram

to taste

Lime

1 unit

Courgette

3 unit

Red tomatoes

2 unit

Chicken breast

300 oz

Avocado

1 unit

Mango

1 unit

Semolina pasta

300 oz

Greek yogurt from full fat milk

150 oz

Lime juice

2 spoons

Honey

1 teaspoon

first courses from Italy

Cold pasta with mango and avocado

Cold pasta with mango and avocado

with meat with gluten source of C vitamins high in potassium high in phosphorus with good fats

ready in

2 hours 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Cold pasta with mango and avocado

Cold pasta with mango and quick avocado to prepare, with yogurt-based sauce is of great impact.

Cold pasta with mango and avocado step 1

step 1

Cut into pieces and moisten the chicken breast with lime juice for two hours (hold a spoon to soak the avocado later), flavors, salt, pepper and oil.

Cold pasta with mango and avocado step 2

step 2

Proceed to bake the chicken in a frying pan with some of its marinade. Let it cool down.

Cold pasta with mango and avocado step 3

step 3

Meanwhile, wash and cut the zucchini with washers to fry in a frying pan with two tablespoons of oil and garlic until they will not hold. Allow salt and allow to cool.

Cold pasta with mango and avocado step 4

step 4

Bake the dough, drain it to the tooth and pass it under cold water, season with a little oil.

Cold pasta with mango and avocado step 5

step 5

Peel the avocado and cut it into cubes sprinkle it with a few drops of lime juice to avoid blackening. Peel and cut the mango and tomato cubes too.

Cold pasta with mango and avocado step 6

step 6

Add all the ingredients, mix and season with two tablespoons of oil.

Cold pasta with mango and avocado step 7

step 7

For sauce: mix yogurt, lime juice, honey and plenty of pepper. When serving, sprinkle two tablespoons of sauce on each dish.

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