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🍝 Colorful Pasta Salad with Chicken, Tomatoes, and Nuts

779 kcal · 30 min · 4 servings

Ingredients

• 400 g Farfalle
• Salt
• 250 ml poultry stock
• 2 chicken breast fillets (approx. 160 g each)
• 1 green bell pepper
• 50 g cashew nuts unsalted (can)
• 2 tbsp pine nuts
• 150 g cherry tomatoes
• 1 cucumber
• 1 tsp hot mustard
• 6 tbsp olive oil
• 4 tbsp white wine vinegar
• 1 tbsp yogurt
• 1 pinch dried oregano
• lemon juice
• Salt
• white pepper

Instructions

1. 1. Cook the pasta in salted water according to the package instructions, but keep it al dente (firm to the bite).
2. 2. Warm up the chicken stock.
3. 3. Wash the chicken breasts and pat them dry.
4. 4. Place the meat in the warm stock.
5. 5. Let the meat cook gently over low heat for about 10 minutes.
6. 6. Remove it and let it cool down completely.
7. 7. Then, slice the cooled meat into thin strips.
8. 8. Keep the stock for later use.
9. 9. Wash the bell pepper, remove the stem and seeds.
10. 10. Halve it and cut it into small cubes.
11. 11. Toast the cashew nuts and pine nuts in a pan without adding any fat.
12. 12. Wash the cherry tomatoes and halve them.
13. 13. Wash the cucumber and halve it lengthwise.
14. 14. Slice it.
15. 15. Drain the pasta.
16. 16. Rinse it with cold water (to cool it down).
17. 17. Mix it in a bowl with the chicken and vegetables.
18. 18. For the dressing, put mustard, oil, vinegar, 2-3 tablespoons of the reserved stock, and yogurt into a blender.
19. 19. Blend until smooth.
20. 20. Add the oregano.
21. 21. Season to taste with lemon juice, salt, and pepper.
22. 22. Divide the salad onto plates.
23. 23. Drizzle the dressing over it.
24. 24. Serve it sprinkled with the toasted nuts.

Nutrition per serving

• kcal: 779
• Protein: 46 g · Fett/Fat: 30 g · Carbs: 79 g