Chicken pasta salad in Paris (reuse)

Components

• 2 tea cups of recording
• 1 cup of shredded baked or cooked chicken
• Half a garlic leek
• 1⁄4 cup of frozen peas
• 1/4 cup of homemade yogurt cheese
• 2 tablespoons of purified water
• 2 and a half tablespoons of olive oil
• Add salt and ground pepper gradually to achieve the desired flavor.
• Chilled noodles with ice cubes

Setup mode

1. Place a medium-sized pan filled with water over high heat. Once it reaches a boil, stir in half a tablespoon of salt and add the noodles. Cook until they are al dente—if using the noodles for a salad, drain them one minute before the time specified on the package.

1. In the meantime, fill a bowl with water and ice and get the other ingredients ready.
2. Trim and discard the root and leaves of the leek. Rinse and slice the stalk lengthwise down the middle. Cut one half widthwise in the center, then slice each section into thin strips approximately 0.5 cm wide. Store the other half in the refrigerator for a future recipe.
3. Place a frying pan over medium heat. Once hot, add water with half a tablespoon of olive oil and the leek strips. Season with a pinch of salt and cook for about 5 minutes until they turn golden brown. Then, transfer to a bowl and set aside.
4. Once the noodles are cooked, use a skimmer to move them into a bowl filled with ice water—this step is crucial to cool them down and halt the cooking process. Keep the pot of boiling water on the heat and briefly immerse the frozen peas for just one minute to thaw them, then add the peas to the noodles in the ice water.
5. Strain the noodles and peas using a sieve, allowing the water to drain thoroughly. Place them in a serving bowl and incorporate yogurt cheese. Combine with filtered water and add two tablespoons of olive oil. Season with salt and pepper to taste, then stir well.
6. Arrange the shredded chicken over the noodles and top with the crispy leek strips. Serve immediately.