Curry Pasta Salad with Chicken, Apricots and Corn
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 1 hr 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 12) |
Ingredients
- 750 g spiral pasta
- salt and pepper
- 1 kg chicken breast fillet (s)
- 3 tablespoon oil
- 150 g apricot (s), dried
- 200 ml apple juice
- 2 cans corn, 45 ml each
- 250 g salad cream with yourt
- 500 g sour cream
- 3 teaspoon curry
- 1 tablespoon sugar
- 2 bunches chives
Print Recipe
Pin Recipe Instructions
- Cook the pasta according to the instructions on the packet, then let it cool down.
- In the meantime, wash the chicken breast fillet and pat dry. Heat the oil and fry the fillet in it for 15-18 minutes, season with salt and pepper, take out and allow to cool.
- Quarter the apricots, bring to the boil with the apple juice and simmer for about 2 minutes. Pour into a sieve, catch the juice and let everything cool down. Drain the corn. Cut the chives into rolls. Tear up the meat.
- Mix the salad cream with apple juice, sour cream and curry. Season to taste with salt, pepper and sugar.
- Put the pasta, corn, apricots and chives (except for 1 tablespoon for garnish) in a bowl and mix well. Fold in the sauce and meat. Let the salad stand for 1 hour and season again to taste before serving.
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