Quick chicken salad with curry-sour-cream sauce

Name: Quick chicken salad with curry-sour-cream sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 small head (about 750 g) Cauliflower; 200 g ripened cream; 1 TEASPOON Mustard; 1-2 TEASPOONS Curry; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 600 g Chicken filet; 2 TABLESPOONS Oil; 400 g Noodles (e.g. Farfalle); 150 g frozen peas; 4 Stem(s) Thyme for garnishing

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 small head (about 750 g) Cauliflower
200 g ripened cream
1 TEASPOON Mustard
1-2 TEASPOONS Curry
7-10 Tbsp Salt
7-10 Tbsp Pepper
600 g Chicken filet
2 TABLESPOONS Oil
400 g Noodles (e.g. Farfalle)
150 g frozen peas
4 Stem(s) Thyme for garnishing

Directions

1
Clean, wash and cut the cauliflower into florets. Stir sour cream and mustard until creamy. Season with curry, salt and pepper. Wash the chicken fillets and dab them dry. Season with salt and pepper.
2
Heat 2 tablespoons of oil in a frying pan. Fry the fillets for 10-15 minutes, turning them over, until golden brown. Meanwhile, cook the Farfalle in plenty of boiling salted water for about 10 minutes. Cook the cauliflower florets in boiling salted water for about 10 minutes.
3
After 5 minutes add the frozen peas. Drain and mix the pasta and vegetables. Cut the chicken fillets into slices and serve with noodles and vegetables. Pour some curry sauce over the salad, add the rest.
4
Dust with curry and garnish with thyme.