Pasta salad with herb snails

Name: Pasta salad with herb snails
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 350 g small noodles; 7-10 Tbsp Salt; 400 g frozen princess beans; 4 Chicken fillets (approx. 125 g each); 1/2 bunch Parsley; 100 g Double cream cream cheese with herbs; 2 TEASPOONS Breadcrumbs; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 100 g Salad cream (36 % fat); 75 g Whole milk yoghurt; 3-4 Tbsp Tomato Ketchup; 7-10 Tbsp Lemon juice; 1 collar Spring onions; 250 g cherry tomatoes

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

350 g small noodles
7-10 Tbsp Salt
400 g frozen princess beans
4 Chicken fillets (approx. 125 g each)
1/2 bunch Parsley
100 g Double cream cream cheese with herbs
2 TEASPOONS Breadcrumbs
7-10 Tbsp Pepper
2 TABLESPOONS Oil
100 g Salad cream (36 % fat)
75 g Whole milk yoghurt
3-4 Tbsp Tomato Ketchup
7-10 Tbsp Lemon juice
1 collar Spring onions
250 g cherry tomatoes

Directions

1
Cook the pasta in boiling salted water for about 10 minutes. Then drain and allow to drain. Let it cool down. Cook the beans in salted water for 4-5 minutes. Drain and let them cool down. Wash the fillets, dab dry and possibly tap flatter.
2
Wash and chop parsley. Mix cream cheese and breadcrumbs. Stir in parsley. Season with salt and pepper. Spread the fillets with cream cheese, roll them up and stick them firmly. Fry the rolls in hot oil all around for 6-8 minutes. Season. Mix salad cream, yoghurt and ketchup. Season to taste with salt, pepper and lemon juice. Clean, wash and chop the spring onions. Wash and halve the tomatoes.
3
Fry the rolls in hot oil all around for 6-8 minutes. Season. Mix salad cream, yoghurt and ketchup. Season to taste with salt, pepper and lemon juice. Clean, wash and chop the spring onions. Wash and halve the tomatoes. Mix vegetables, noodles and sauce. Cut the rolls open, arrange on top