Summer Pasta Salad With Spicy Chicken - cooking recipe

Ingredients

1 tbsp each tomato ketchup and honey
1 tsp each coarsely ground black pepper and paprika
4 x 225 g chicken legs
250 g pasta twists or another shape pasta of your choice
150 g frozen peas, thawed
285 g sweetcorn (drained from a can)
230 g whole button mushrooms, drained from a can
1 None red pepper, deseeded and diced
100 ml salad cream
250 g low fat curd cheese or cottage cheese
75 g creme fraiche or sour cream
50 ml mineral water
1-2 tbsp white wine vinegar
1 None onion, peeled and finely diced
1 bunch parsley, chopped

Preparation

Preheat the oven to 400\u00b0F. In a medium bowl, mix the ketchup, honey, pepper and paprika and a little salt. Toss the chicken in the mixture to coat, then place it on a baking sheet lined with parchment paper. Bake for 45 mins.
Meanwhile cook the pasta in boiling salted water according to package instructions, cool under cold running water, then drain well and transfer to a large bowl. Stir in the peas, corn, mushrooms and pepper.
Mix the mayonnaise, cheese, sour cream, and vinegar, thinning with water as desired, then add the onion. Stir into the pasta mixture gently, then season with salt, pepper and a pinch of sugar. Garnish with chopped parsley and some parsley leaves. Serve the pasta salad with the chicken drumsticks.