Pasta salad with chicken and yogurt sauce

Ingredients for 4 servings:

• 400 g pasta
• 250 g mixed vegetables, frozen (carrots, broccoli, cauliflower, peas)
• 150 g corn
• 300 g chicken breast fillet(s)
• Fat, for frying
• 1 large red bell pepper(s)
• 200 g natural yogurt
• 3 tbsp tartar sauce

Instructions

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

Cook the pasta in salted water and drain. Then cool under running water. Cut the meat into small pieces and dice the bell peppers. Brown the chicken in a little fat in a pan. Don’t let it burn and don’t leave it in the pan for too long, or the meat will become tough. Meanwhile, boil water in a kettle and pour the frozen vegetables into a saucepan. Pour the boiling water over the chicken. In a large mixing bowl, mix the tartar sauce and yogurt. Fold in the pasta, then the chicken. Finally, drain the vegetables, which are now thawed and crisp, and add them. Mix everything well and season to taste, adding more tartar sauce if desired. This recipe has also been successfully tested with Lyoner sausage.