Curry pasta salad with chicken (diabetics)

Name: Curry pasta salad with chicken (diabetics)
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 150 g cleaned cauliflower; 1 TABLESPOON ripened cream; 1 knife tip Mustard; 1 pinch Curry; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 200 g Chicken filet; 1 TABLESPOON Oil; 60 g Noodles (e.g. Farfalle); 50 g frozen peas; 1 Thyme stalk for garnishing

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

150 g cleaned cauliflower
1 TABLESPOON ripened cream
1 knife tip Mustard
1 pinch Curry
7-10 Tbsp Salt
7-10 Tbsp white pepper
200 g Chicken filet
1 TABLESPOON Oil
60 g Noodles (e.g. Farfalle)
50 g frozen peas
1 Thyme stalk for garnishing

Directions

1
Wash the cauliflower and cut into florets. Stir sour cream and mustard until creamy. Season with curry, salt and pepper. Wash the chicken fillets and dab dry. Season with salt and pepper. Heat oil in a pan. Fry the fillet for 10-15 minutes while turning it over.
2
Meanwhile cook Farfalle in plenty of boiling salted water for about 10 minutes. Cook the cauliflower florets in boiling salted water for about 8 minutes. After 5 minutes add the frozen peas. Drain the pasta and vegetables, mix and allow to cool. Cut the chicken filet into slices and serve with noodles and vegetables. Pour some curry sauce over the vegetable noodles, add the rest. Dust with curry and garnish with thyme