Pasta salad with curry chicken and rocket dressing

Name: Pasta salad with curry chicken and rocket dressing
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 short noodles (e.g. pipe rigate); 7-10 Tbsp salt, pepper; 100 g Arugula; 250 g Whole milk yoghurt; 2-3 TABLESPOONS Lemon juice; 1 Perennial celery

AUTHOR
Avis Adkins

DIFFICULTY
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 short noodles (e.g. pipe rigate)
7-10 Tbsp salt, pepper
100 g Arugula
250 g Whole milk yoghurt
2-3 TABLESPOONS Lemon juice
1 Perennial celery

Directions

1
Defrost the peas. Wash the chicken fillets and dab them dry. Mix curry with 1 tablespoon of oil. Spread the fillets with it and let them simmer covered for about 15 minutes. Cook pasta in boiling salted water according to package instructions.
2
Drain the pasta, rinse under cold water, drain and allow to cool.
3
Heat 1 tablespoon of oil in a frying pan. Sauté the chicken fillets in it for approx. 4 minutes while turning them. Season with salt and pepper. Cover and cook over medium heat for about 10 minutes.
4
Wash the rocket, shake dry and cut off the long stems. Finely puree half the rocket with yoghurt in a tall mixing bowl. Season to taste with 2 tablespoons lemon juice, salt and pepper and finally stir in 1 tablespoon of oil.
5
Clean and wash the celery and cut into thin slices. Mix with noodles, peas and the yoghurt sauce. Season with salt, pepper and lemon juice. Cut the chicken filets into slices.
6
Mix the remaining rocket leaves into the salad and serve with the curried chicken.