Summary

Ingredients

• 500 g pasta
• 300 g chicken breast fillet (s)
• 250 g cheese (Leerdamer)
• 2 vegetable onion (s)
• 300 g mushrooms, fresh
• 1 clove garlic
• 2 tablespoon honey
• 4 cl cognac
• 250 ml chicken broth
• 8 tablespoon grape seed oil
• 3 tablespoon balsamic vinegar
• Oil for frying
• some water
• salt and pepper
• Turmeric, ground
• Coriander, ground

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Instructions

1. Cook the pasta (various) according to the instructions, rinse and place in a bowl.
2. Gradually prepare and add the following ingredients: Dice the poultry meat (or turkey breast). Season with the coriander, the turmeric, a little salt and pepper. Fry until crispy and add to the pasta.
3. Cut the onions into fine rings, steam them until translucent, add the honey and let them soak in briefly over medium heat while stirring and add to the pasta.
4. Wash the mushrooms, cut into fine slices and stew them until they are brown. Only when the color is nice and the consistency is firm, deglaze with the cognac and add to the pasta. Do not dice the cheese too small and also add it to the salad.
5. The sauce must be prepared warm (then it is better to cook) - oil and vinegar in the usual vinaigrette ratio. Should result in a good portion Warm up the grapeseed oil and stir in the balsamic vinegar, add the chicken broth and finally the lukewarm water. Finely grate the garlic clove with the back of a knife and mix into the sauce. Season to taste with salt and pepper. Fold under the lettuce and cover the bowl. Let it steep for half an hour. Since this type of pasta salad draws a lot of liquid, the same amount of sauce can be added before serving.