3 chicken, breasts, cut into 3 cm strips
olive oil, some, to sauté
basil, fresh, to sauté
mint, fresh, to sauté
250 g farfalle
3 tablespoon(s) strained yogurt
2 tablespoon(s) mustard
2 tablespoon(s) honey
2 tablespoon(s) worcestershire sauce
spring onion, finely chopped
200 g corn, can
herbs, for the salad
zest, of 2 limes
1/4 teaspoon(s) ginger, powder


1.In a bowl, add the chicken strips, olive oil, lime zest and coarsely chopped herbs, such as 10 basil leaves and 5 mint leaves.
2.Set aside for 5 minutes to marinate.
3.In a very hot pan, sauté the chicken for 5 minutes on each side until brown and cooked through.
4.Remove from pan and put in a bowl. Cover with aluminum foil and set aside for 5 minutes to let it rest.
5.In the meantime, fill a medium pot with water and bring to a boil. Add salt and pasta. Boil as directed on the package.
6.Drain and transfer to a bowl. Drizzle with some olive oil and toss.
7.Prepare the sauce in a bowl. Combine the yogurt, mustard, honey, Worcestershire sauce, spring onion and lime juice.
8.Pour over pasta and toss. Add the chicken and mix gently.
9.Add any extra aromatics and the corn. Season to taste and serve.

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