Colorful Pasta Salad with Chicken, Tomato and Nuts

Ingredients

• 400 g farfalle
• Salz
• 250 ml poultry stock
• 2 chicken breast fillets (about 160 g each)
• 1 green bell pepper
• 50 g unsalted cashews (canned)
• 2 tbsp pine nuts
• 150 g cherry tomatoes
• 1 cucumber
• 1 tsp sharp mustard
• 6 tbsp Olive oil
• 4 tbsp white wine vinegar
• 1 tbsp yogurt
• 1 pinch dried oregano
• Lemon juice
• Salz
• white pepper

Instructions

1. 1.

   Cook the pasta according to package instructions in salted water until al dente. Heat the poultry stock. Wash, pat dry and add the chicken breasts to the stock. Simmer gently for about 10 minutes, remove from stock and let cool. Slice thinly. Keep the stock.

2. 2.

   Wash, trim, halve, deseed and peel the bell pepper, then dice it. Toast cashews and pine nuts in a dry pan. Wash and halve cherry tomatoes. Cut cucumber lengthwise into slices. Drain pasta, rinse with cold water and combine in a bowl with chicken and vegetables. For the dressing, blend mustard, olive oil, vinegar, 2-3 tbsp of reserved stock and yogurt until creamy. Add oregano and season with lemon juice, salt and pepper.

3. 3.

   Serve the salad on plates, drizzle dressing over it and sprinkle with nuts.