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150 g frozen peas
170 g Makfa “Royal shells” (conchiglie)
200 g boiled chicken breast fillet (no skin)
40 g roasted almonds
4-5 sprigs of parsley
4-5 sprigs of mint
1 tsp leaves of thyme
For the sauce:
2 tbsp olive oil
2 tbsp lemon juice
time 15 minutes
Additional properties For kids
1. Defrost peas. Boil pasta in a large amount of slightly salted water for 8 minutes according to the instructions on the packaging to al dente perfection. 2 minutes before the end of boiling add peas. Get pasta and peas in a colander.
2. Cut chicken into small slices, chop almonds coarsely, mince the greens. Whisk together pasta, peas, chicken, almonds and greens in a bowl.
3. Mix all ingredients for the sauce, season the salad and mix. Decorate the salad with leaves of thyme when serving.
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