400 gr penne
1 chicken breast
2 tbsp olive oil
4 tbsp BBQ Balsamic Cream, Kalamata Papadimitriou
12 sundried tomatoes
16 baby mozzarella balls
3 tbsp chives, finely chopped
For the dressing:
6 tbsp mustard with honey Kalamata Papadimitriou
2 tbsp strained yoghurt
4 tbsp olive oil
Freshly ground pepper
In a large saucepan with salted water boil the penne until al dente.
When the penne are ready, strain them and cool them under plenty of running water.
On a cutting board using a sharp knife slice the fillet of chicken breast into small thin fillets.
Place the fillets in a bowl and add 2 tablespoons olive oil, balsamic cream Kalamata Papadimitriou, salt and freshly ground pepper; mix thoroughly.
On another cutting board, cut sun dried tomatoes into small sticks, the baby mozzarella balls into 4 and finely chop the chives; add to a large bowl with the penne.
In a small bowl combine all the ingredients for the dressing: mustard with honey Kalamata Papadimitriou, yoghurt, 4 tablespoons of olive oil, salt and freshly ground pepper and stir well.
Add the dressing to the bowl with the penne and mix well.
Heat a frying pan well over strong heat and sauté the chicken breasts fillets for 3-4 minutes until they have cooked through and turned golden brown; then remove them from the pan.
Serve the pasta salad in large individual shallow soup bowls, placing the chicken fillets on top.