1 pack of Arbella Plus Gluten-Free Corn Pasta (Penne Rigate)

1 small head lettuce

3 chicken breasts (sliced; medium-size)

1 cucumber (medium-size)

2 scallions (spring onions)

2 red peppers (medium-size)

50g (½ bunch) fresh coriander

50g (3 tbsp) peanut butter

Juice of ½ lemon

1 tbsp tabasco

3 tbsp olive oil

1 tbsp sesame oil

1 tbsp sesame seed


In a large pot of salted water, boil pasta according to package instructions and drain.

Pour pasta into ice water to cool. Leave for 2 minutes and drain.

Add 2 tbsp olive oil and mix. Place pasta in refrigerator to cool.

Grill sliced chicken breasts in a frying pan with a little oil. Remove from heat and leave to cool.

Dice lettuce and cucumber finely.

Chop coriander, red pepper and spring onion into small pieces.

Mix cold pasta, chicken and vegetables in a large salad bowl.

In another bowl, mix peanut butter, sesame oil, lemon juice, tabasco and black pepper, then pour mixture over pasta salad. Mix together.

Sprinkle sesame seeds over mixture.

Serve. Bon appétit!