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🍝 Chicken Breast with Pasta Salad

680 kcal · 30 min · 4 servings

Ingredients

• 1 tbsp grainy mustard
• 1 tbsp honey
• 3 tbsp lemon juice
• salt
• pepper (from the mill)
• 3 tbsp olive oil
• 400 ml vegetable broth
• 2 large chicken breast fillets (approx. 150 g each)
• 400 g fusilli
• 1 large red bell pepper
• 2 tomatoes
• 0.5 zucchini
• 150 g corn (can)
• 1 onion
• 4 tbsp yogurt
• 2 tbsp mayonnaise

Instructions

1. 1. Mix mustard, honey, one tablespoon of lemon juice, salt, and pepper in a small bowl.
2. 2. Stir in three to four tablespoons of olive oil until you have a smooth marinade.
3. 3. Bring the broth to a boil in a pot.
4. 4. Rinse the chicken breasts briefly under running water.
5. 5. Place the chicken breasts into the boiling broth.
6. 6. Reduce the heat to medium and let the meat cook for about ten minutes.
7. 7. Remove the pot from the heat.
8. 8. Let the chicken breasts cool down a bit in the warm broth.
9. 9. Take the meat out of the broth and let it drip dry on kitchen paper.
10. 10. Brush the chicken breasts with the prepared mustard-honey marinade.
11. 11. Cook the pasta in salted water until al dente (firm to the bite).
12. 12. Drain the pasta and rinse it briefly with cold water to stop the cooking process.
13. 13. Let the pasta drain well.
14. 14. Wash the bell pepper and cut it in half lengthwise.
15. 15. Remove the seeds and the white inner membranes of the bell pepper.
16. 16. Cut the bell pepper into small cubes.
17. 17. Wash the tomatoes and remove the stems.
18. 18. Cut the tomatoes into small cubes as well.
19. 19. Wash the zucchini and dry it.
20. 20. Cut off the ends of the zucchini.
21. 21. Cut the zucchini into small cubes.
22. 22. Drain the corn in a sieve.
23. 23. Peel the onion.
24. 24. Finely chop the onion.
25. 25. Put all the chopped salad ingredients into a large bowl.
26. 26. Mix the salad ingredients with the drained pasta.
27. 27. Mix yogurt, mayonnaise, the remaining lemon juice, salt, and pepper in a small bowl.
28. 28. Gently stir the dressing into the pasta salad.
29. 29. Let the pasta salad marinate for about 30 minutes if possible.
30. 30. Brush the chicken breasts again with the honey-mustard glaze.
31. 31. Slice the chicken breasts into thin slices.
32. 32. Distribute the pasta salad onto plates.
33. 33. Place the chicken slices on top of the pasta salad.
34. 34. Serve the dish with young chard or spinach leaves and baguette as desired.

Nutrition per serving

• kcal: 680
• Protein: 40 g · Fett/Fat: 19 g · Carbs: 84 g