Colorful pasta salad with chicken

Ingredients for 6 servings:

• 500 g pasta
• 3 bell peppers, one each red, yellow and orange
• 300 g peas (thawed frozen peas)
• 1 large can of mushrooms
• 200 g crème fraîche
• 200 g crème fraîche with herbs
• 200 g cheese, grated Emmental
• 1 pinch(s) of salt and pepper
• Curry (or Indian spice mix)
• 50 ml milk or cream
• some parsley, chopped and chives
• 500 g chicken, diced
• 1 tbsp rapeseed oil

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Total time approx. 1 hour

Pasta salad with colorful vegetables, mushrooms and chicken breast

Cook the pasta until al dente, drain, but do not rinse. Fry the diced chicken breast in oil until tender and add to a bowl. Dice the bell peppers. Drain the water from the mushrooms. Place the peas, diced bell peppers, and mushrooms in a large bowl and mix with the crème fraîche and crème fraîche herbs, the chopped parsley, and chives. Add a dash of milk or cream (this makes the mixture a little more liquid). Season well with salt and pepper and add the curry or Indian spice mix. (I use Indian spice mix because it tastes spicier.) Fold in grated Emmental cheese, if desired (you don’t have to; it’s a matter of taste). Mix with the pasta, season to taste, and adjust the seasoning if necessary. Let it sit for about 30 minutes. A great, filling side dish for a summer barbecue. The highlight: Instead of making this as a pasta salad, you can also make it as a pasta bake. You’ll need a large casserole dish for this. Add everything and sprinkle one or two packets of cheese on top. Bake in a preheated oven (top and bottom heat) to approximately 200°C for about 30 minutes until golden brown. Gas Mark 3.