Pasta salad with curried chicken

Name: Pasta salad with curried chicken
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 200 g frozen peas; 2 (approx. 300 g) Chicken filets; 1 TEASPOON Curry; 3 TABLESPOONS Olive oil; 250 g Pipe Rigate Pasta; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 100 g Rocket; 250 g Whole milk yoghurt; 2-3 TABLESPOONS Lemon juice; 300 g Celery

AUTHOR
Billie Wagner

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

200 g frozen peas
2 (approx. 300 g) Chicken filets
1 TEASPOON Curry
3 TABLESPOONS Olive oil
250 g Pipe Rigate Pasta
7-10 Tbsp Salt
7-10 Tbsp Pepper
100 g Rocket
250 g Whole milk yoghurt
2-3 TABLESPOONS Lemon juice
300 g Celery

Directions

1
Put the peas in a bowl and defrost. Wash the chicken fillets and pat them dry. Mix curry and 1 tablespoon of oil. Spread the chicken fillets with the curry and let them simmer covered for about 15 minutes. Cook pasta in boiling salted water according to instructions on the packet. Pour the noodles onto a sieve, rinse with cold water, drain and leave to cool for approx. 15 minutes
2
Heat 1 tablespoon of oil in an ovenproof pan and fry the chicken fillets for approx. 4 minutes, turning them over. Season with salt and pepper and cook in a preheated oven (electric cooker: 125 °C/ convection oven: 100 °C/ gas: see manufacturer) for approx. 15 minutes.
3
Wash the rocket, shake dry and cut off the long stems. Cut 40 g of rocket into strips and puree them finely together with yoghurt in a tall beaker with a chopping stick. Season to taste with 2 tablespoons lemon juice, salt and pepper and finally stir in 1 tablespoon of oil.
4
Clean and wash the celery and cut into thin slices. Mix well together with the pasta, peas and yoghurt sauce. Season with salt, pepper and lemon juice. Cut the chicken filets into slices. Mix the remaining rocket leaves into the salad shortly before serving and arrange on deep plates with the curried chicken.