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Categories:
tomato ketchup honey ground black pepper paprika chicken Pasta corn mushrooms red pepper mayonaise cottage cheese sour cream white wine vinegar onion sugar parsley leaves
Viewed: 21 - Published at: 6 years agoIngredients
- 1 tablespoon tomato ketchup
- 1 tablespoon honey
- 1 teaspoon coarsely ground black pepper
- 1 teaspoon paprika
- 1/2 pound chicken drumsticks
- 8 ounces fusilli pasta
- 1/3 pound frozen peas thawed
- 8 ounces corn drained
- 8 ounces mushrooms can whole, drained
- 1 red pepper deseeded and diced
- 1/2 cup mayonaise
- 1/2 pound low-fat cottage cheese
- 1/4 pound sour cream
- 2 tablespoons white wine vinegar
- 1 onion peeled and finely diced
- 1 pinch sugar
- 1 bunch parsley
- 3 leaves
Method
- Preheat the oven to 400°F. 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.
