Noodle salad with pineapple curry sauce

Name: Noodle salad with pineapple curry sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g Penne noodles; 7-10 Tbsp Salt; 2 double chicken fillets (approx. 150 g each); 2 TABLESPOONS Oil; 7-10 Tbsp Pepper; 1 package (300 g) frozen peas; 1 can(s) (425 ml) Pineapple in slices; 2 TABLESPOONS Salad Mayonnaise; 150 g ripened cream; 2 (150 g each) Mug of whole milk yoghurt; 7-10 Tbsp Cayenne pepper; 7-10 Tbsp Curry; 1 TEASPOON Vegetable broth; 1 (approx. 400 g) small head Chinese cabbage; 1 Onion; 7-10 Tbsp Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g Penne noodles
7-10 Tbsp Salt
2 double chicken fillets (approx. 150 g each)
2 TABLESPOONS Oil
7-10 Tbsp Pepper
1 package (300 g) frozen peas
1 can(s) (425 ml) Pineapple in slices
2 TABLESPOONS Salad Mayonnaise
150 g ripened cream
2 (150 g each) Mug of whole milk yoghurt
7-10 Tbsp Cayenne pepper
7-10 Tbsp Curry
1 TEASPOON Vegetable broth
1 (approx. 400 g) small head Chinese cabbage
1 Onion
7-10 Tbsp Parsley

Directions

1
Cook the pasta in plenty of boiling salted water for 8-10 minutes, drain and drain. Cut the chicken fillet in half and fry in hot oil on each side for about 4 minutes. Season with salt and pepper. Defrost the peas. In the meantime, drain the pineapple and collect the juice. Mix mayonnaise, sour cream, yoghurt and 3 tablespoons pineapple juice. Season to taste with salt, cayenne pepper, curry and stock.
2
Clean, wash and halve the Chinese cabbage. Cut into strips about 2 cm wide. Peel onion and cut into thin rings. Cut pineapple into narrow pieces, cut fillets into bite-sized pieces. Mix the prepared ingredients with the sauce. Season again if necessary. Serve sprinkled with parsley and garnished