Pasta Coronation
Coronation Pasta Salad combines the Italian culinary tradition with the English one taking a cue from the Coronation Chicken dish: the Queen's cold dish.
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This recipe was prepared by Ilaria Bertinelli
In this case it is a gluten-free recipe, starting with gluten-free Penne obviously.
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Ingredients
(for 4/6 people)
300 g of gluten-free penne
600 g of chicken
75 g of plain yogurt
1 onion
1 carrot
2 shallots
Cherry tomatoes to taste (for final decoration)
85 g dried apricots
1 level spoonful of tomato paste
150 g of mayonnaise
2 teaspoons of curry
Juice of ½ lemon
Chopped parsley to taste
1 bay leaf
4 peppercorns
Salt and Pepper To Taste.
Preparation
- Boil the chicken breasts in a pan with the bay leaf, onion and carrot and add ½ tablespoon of salt and pepper
- Bring to a boil (medium heat) and cook for about 25 minutes, then let the chicken cool in the cooking broth
- Meanwhile, sauté the finely chopped shallots in a non-stick pan with a drizzle of extra virgin olive oil
- Add the curry, cook 1 min. then add the tomato paste dissolved in 150 g of chicken broth, the lemon juice, cook for another 10 min. and let it cool
- Remove the chicken from the broth and cut it into pieces
- Mix mayonnaise, yogurt and curry sauce, add apricots and season with salt and pepper
- Season the chicken with the sauce until it is completely covered and let it rest
- Cook the penne in plenty of salted water leaving them al dente, drain and toss with the chicken salad, adding chopped cherry tomatoes and a sprinkling of chopped parsley
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