PASTA AND CHICKEN MEDLEY
125 – 150 g dried fusilli
2 tablespoon mayonnaise
2 teaspoon pesto
1 tablespoon sour cream or fromage frais ( soos ‘n roomkaas, ek het mascarpone gebruik )
175 g cooked skinless boneless chicken, cut into strips ( ek het smoked chicken gebruik )
1 – 2 celery , sliced diagonally
125 g black grapes , halved
1 large carrot , cut into strips
Salt and pepper
Dressing
1 tablespoon white wine vinegar
3 tablespoon Virgin olive oil
Salt and pepper
Bring a large pot of lightly salted water to the boil . Add the pasta, bring to a boil and cook for 8 – 10 minutes, until tender but still firm to the bite. Drain, rinse and drain again. Transfer to a bowl and mix in dressing while still hot; set aside until cold.
Combine mayonnaise, pesto and sour cream in a bowl, and season to taste.
Add the chicken, celery, grapes, carrot and the mayonnaise mixture to the pasta, and toss thoroughly. Check the seasoning, adding more salt and pepper if necessary.
Recipe and photo submitted: Petro van Genderen
