Exotic pasta salad

Ingredients for 4 servings:

• 250 g pasta (e.g. tubular pasta)
• salt and pepper
• 300 g chicken fillet(s)
• 2 tbsp oil
• 1 pack of peas, frozen (300 g)
• 1 can of pineapple, sliced ​​(425 ml)
• 2 tbsp mayonnaise for salad
• 150 g sour cream
• 300 g yogurt (full-fat yogurt)
• Cayenne pepper
• 1 small head of Chinese cabbage (approx. 400 g)
• 1 onion(s)
• 1 tbsp parsley, chopped
• curry

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Cook the noodles in plenty of boiling salted water. Wash the chicken fillets, pat dry, and fry in hot oil for about 4 minutes on each side. Season with salt and pepper. Thaw the peas. Meanwhile, drain the pineapple, reserving any juice. Mix together the mayonnaise, sour cream, yogurt, and 3 tablespoons of pineapple juice. Season to taste with salt, cayenne pepper, and curry powder. Halve the Chinese cabbage and cut into approximately 2 cm wide strips. Cut the onion into thin rings, and the pineapple and fillets into pieces. Mix the prepared ingredients with the sauce. Season the salad again. Serve sprinkled with parsley.