Summary

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

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Instructions

1. Cook the pasta according to the instructions on the packet, then let it cool down.
2. 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.
3. 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.
4. Mix the salad cream with apple juice, sour cream and curry. Season to taste with salt, pepper and sugar.
5. 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.