pasta salad

Ingredients for 8 servings:

• 1 chicken breast
• 1 sausage (Knackwurst)
• 1 cup of tomatoes (cocktail tomatoes)
• 1 bunch of radishes
• 1 cucumber(s)
• 2 stalk(s) leeks
• 1 stalk(s) Celery
• 1 point pasta (croissants, colorful)
• 1 bunch soup greens, cleaned
• 1 can peas, drained
• 1 can corn, drained
• Salt
• pepper
• nutmeg
• n. B. garlic
• some sugar
• Paprika powder, hot
• pepper
• some sugar
• Salt
• 2 packs of salad and cream (jogonaise)
• some vinegar
• little oil

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

light summer food

Boil the chicken breast with the vegetables in water and season with salt, pepper, and nutmeg. Then let the meat cool. Reserve the chicken stock. Trim or wash the vegetables. Then cut the chicken breast, sausage, cocktail tomatoes, radishes, cucumber, leek, and celery into small pieces. Cook the colorful pasta in boiling salted water according to the package instructions until al dente. Drain through a sieve. Place the ingredients in a bowl with the corn and peas. Mix well with salt, pepper, paprika, garlic, a little sugar, a little vinegar, a little oil, some of the chicken stock, and yogurt. Let stand for at least 1 hour before serving. Note: Yogurt is a ready-made salad dressing made from yogurt and mayonnaise.