Noodle salad with chicken nuggets

Name: Noodle salad with chicken nuggets
Cook time: 1 h
Total time: 1 h
Yield: 7
Ingredients: 350 g Penne noodles; 7-10 Tbsp Salt; 2 packages (300 g each) frozen vegetable mixture (Balkan vegetables); 150 ml Vegetable broth (instant); 4 Tomatoes; 250 ml Salad cream (16 % fat); 500 g Whole milk yoghurt; 3-4 Tbsp white balsamic vinegar; 2 Garlic cloves; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 80 g Tomato Ketchup; 750 g Chicken filet; 100 g Breadcrumbs; 30 g grated parmesan cheese; 3 TABLESPOONS Flour; 2 Eggs (size M); 4-6 Tbsp Oil; 1/2 Head iceberg salad

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 7

350 g Penne noodles
7-10 Tbsp Salt
2 packages (300 g each) frozen vegetable mixture (Balkan vegetables)
150 ml Vegetable broth (instant)
4 Tomatoes
250 ml Salad cream (16 % fat)
500 g Whole milk yoghurt
3-4 Tbsp white balsamic vinegar
2 Garlic cloves
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
80 g Tomato Ketchup
750 g Chicken filet
100 g Breadcrumbs
30 g grated parmesan cheese
3 TABLESPOONS Flour
2 Eggs (size M)
4-6 Tbsp Oil
1/2 Head iceberg salad

Directions

1
For the salad, cook the noodles for about 11 minutes in boiling salted water. Put the frozen vegetable mixture and broth in a pot. Bring to the boil in a closed pot and cook for about 5 minutes. Stir several times. Pour off the Balkan vegetables and collect the stock. Drain the noodles and let them cool down.
2
Wash and clean the tomatoes and cut them into pieces. Mix salad cream, yoghurt, stock and vinegar. Peel the garlic, press it through a garlic press and stir into the salad dressing. Season to taste with salt, pepper and paprika. Mix pasta with vegetable mixture, tomatoes and 3/4 of the salad dressing. Mix the rest of the sauce with ketchup. For the chicken nuggets wash the meat, dab dry and cut into cubes. Mix breadcrumbs with parmesan. Season flour with salt and pepper. Put both in one plate each. In a third deep plate whisk eggs, season with salt and pepper.
3
For the chicken nuggets wash the meat, dab dry and cut into cubes. Mix breadcrumbs with parmesan. Season flour with salt and pepper. Put both in one plate each. In a third deep plate whisk eggs, season with salt and pepper. Turn chicken cubes first in flour, then egg and finally in the breadcrumbs mixture. Heat the oil in a frying pan. Fry the nuggets in portions over medium heat for 3-4 minutes on each side. Wash and clean the salad and cut into pieces. Arrange nuggets with the salad. Serve with dip and noodle salad
4
Turn chicken cubes first in flour, then egg and finally in the breadcrumbs mixture. Heat the oil in a frying pan. Fry the nuggets in portions over medium heat for 3-4 minutes on each side. Wash and clean the salad and cut into pieces. Arrange nuggets with the salad. Serve with dip and noodle salad
5
With 8 people: