Chicken breast with pasta salad

Ingredients

• 1 EL coarse mustard
• 1 EL honey
• 3 EL lemon juice
• Salt
• Pepper (freshly ground)
• 3 EL olive oil
• 400 ml Vegetable broth
• 2 large chicken breast fillets (about 150 g each)
• 400 g fusilli
• 1 large red bell pepper
• 2 Tomatoes
• 0.5 Zucchini
• 150 g Corn (canned)
• 1 onion
• 4 EL yogurt
• 2 EL mayonnaise

Instructions

1. 1.

   Whisk together mustard, honey, 1 EL lemon juice, salt, pepper and 3-4 EL olive oil to make a marination.

2. 2.

   Bring the broth to a boil. Rinse the chicken breasts and place them in the broth. Simmer gently for about 10 minutes until cooked through. Remove from heat, let them cool slightly in the broth, then take them out, drain on kitchen paper and brush with the marination.

3. 3.

   Cook the pasta in salted water al dente, then drain, rinse under cold water and set aside.

4. 4.

   Wash the bell pepper, halve it, remove seeds, cut off white membranes and dice into small cubes. Wash the tomatoes, deseed and dice them. Wash the zucchini, dry grate, trim ends and dice similarly. Drain the corn and finely chop the onion.

5. 5.

   Combine the diced salad ingredients with the pasta in a large bowl. Whisk yogurt, mayonnaise, remaining lemon juice, salt and pepper to make a dressing and gently fold it into the pasta salad. Let rest for about 30 minutes before serving on plates.

6. 6.

   Brush the chicken breasts again with the honey-mustard glaze, slice thinly and arrange over the pasta salad. Optionally garnish with fresh Swiss chard or spinach leaves and serve with baguette.