Pasta Salad with Chicken and Mint

Ingredients

• 400 g linguine
• 4 chicken breast fillets (about 120 g)
• 0.5 cucumber
• 100 g fresh soybean sprouts
• 2 tbsp coarsely chopped mint
• 3 tbsp sunflower oil
• 0.5 tsp Curry Powder
• 2 tbsp Soy sauce
• 100 ml chicken broth
• Cayenne pepper

Instructions

1. 1.

   Cook the linguine in plenty of salted water according to package instructions until al dente. Rinse the chicken breasts, pat dry and cube them. Peel the cucumber, halve it lengthwise and deseed, then slice into thin 8‑cm strips. Fry the meat in hot oil until browned. Season with curry powder, fry briefly, then deglaze with soy sauce and broth. Remove from heat and let rest for a few minutes.

2. 2.

   Briefly rinse the linguine and combine in a bowl with the chicken, cucumber, and soybean sprouts. Season with cayenne pepper and fold in mint. Let stand about 15 minutes before serving warm.