Soy-Glazed Chicken Pasta Salad

1Cook the pasta (200 g) according to package instructions until al dente. Drain and set aside.

2Season the chicken breasts (2) with salt and pepper. Heat oil in a pan over medium heat and cook the chicken until browned and cooked through. Remove from the pan and let it rest before slicing.

3In the same pan, add more oil if needed and sauté the bell peppers (2) until slightly softened. Add minced garlic (3 cloves) and cook until fragrant.

4Add the cooked pasta (200 g) to the pan with the peppers and garlic (3 cloves). Stir in the soy sauce (¼ cup) and toss to combine.

5Push the pasta (200 g) to one side of the pan and crack the eggs (2) into the empty space. Scramble the eggs (2) until cooked and then mix them with the pasta (200 g).

6Slice the cooked chicken and arrange it on top of the pasta (200 g) salad.

7Serve the soy-glazed chicken pasta (200 g) salad on a bed of lettuce (1 head) for a refreshing and satisfying meal.