250 g penne, high protein
2 chicken, breast fillets
2 tablespoon(s) olive oil
2 tablespoon(s) thyme
300 g strained yogurt, 2%
70 g honey
1 tablespoon(s) mustard
200 g corn
1/4 bunch mint
To serve
1 tablespoon(s) olive oil


1.In a pot with boiling water, add salt and the penne pasta.
2.Boil according to the package directions.
3.Place a frying pan over high heat.
4.Cut each fillet horizontally, so that four thinner fillets are created, and spread salt, pepper, 1 tablespoon thyme, and olive oil.
5.Transfer into the hot frying pan and cook both sides for 3-4 minutes.
6.In a bowl, add the yogurt, honey, mustard, salt, pepper, and mix with a spoon.
7.Add the corn, and the thyme and mint finely chopped.
8.Remove the chicken from the pan, cut it into strips, and add it to the bowl.
9.Drain the penne pasta, add them to the bowl, and mix.
10.Serve with mint, thyme, and olive oil.

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