Chicken Nuggets With Pasta Salad
- 350 g penne pasta
- 300 g mixed frozen vegetables
- 150 ml vegetable stock
- 4 None tomatoes, cut into chunks
- 250 g salad cream
- 500 g full fat yoghurt
- 3-4 tbsp white balsamic vinegar
- 2 cloves garlic, peeled and pushed through a garlic press
- 1 pinch white pepper
- 1/2 tsp paprika
- 80 g tomato ketchup
- 750 g chicken breast, cut into large chunks
- 100 g breadcrumbs
- 30 g parmesan cheese, grated
- 3 tbsp flour
- 2 None medium eggs
- 4-6 tbsp oil
- half None iceberg lettuce
- Cook the pasta in boiling salted water according to the package instructions (about 11 mins for dried pasta). Meanwhile, put the frozen vegetables in a pan with the vegetable stock, bring to a boil and simmer for about 5 mins, stirring occasionally. Next, drain the vegetables, reserving the stock. Drain the pasta and allow it to cool.
- To make the salad dressing, mix the mayonnaise, yogurt, vinegar and reserved vegetable stock in a bowl. Add the garlic, then season with the paprika, white pepper and a pinch of salt. Mix 3/4 of the salad dressing with the cooled pasta, mixed vegetables, and the tomatoes. In a separate bowl, combine the rest of the dressing with the ketchup to make a dip.
- To make the chicken nuggets, first mix the breadcrumbs with the Parmesan cheese in a wide bowl. Sift the flour into a separate bowl and season. Next, beat the eggs into a third bowl and season. Take each chunk of chicken and roll it first in the flour, then the egg, and finally the breadcrumbs, so they are evenly coated all over. Heat the oil in a non-stick frying pan, and fry the nuggets over medium heat, turning, for about 3-4 minutes on each side. Serve the nuggets with the lettuce and the pasta salad with the dip on the side.
penne pasta, vegetables, vegetable stock, tomatoes, salad cream, white balsamic vinegar, garlic, white pepper, paprika, tomato ketchup, chicken breast, breadcrumbs, parmesan cheese, flour, eggs, oil, iceberg lettuce
Taken from recipes-plus.com/api/v2.0/recipes/16309 (may not work)