Pasta salad with chicken and broccoli in a creamy herb dressing

Ingredients:

• 1/3 cup mayonnaise
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 3 tbsp sour cream
• 1.5 tbsp freshly squeezed lemon juice
• 0.5 tbsp. l. olive oil
• 1 skinless and boneless chicken breast weighing 200 g.
• 2 cups bite-sized broccoli florets
• 220 g dry penne pasta
• 1/2 cup canned roasted sweet peppers, drained and chopped

Preparation:

1. In a large saucepan, bring salted water to a boil.
2. In a large bowl, combine mayonnaise, basil, parsley, sour cream, lemon juice, 1/2 teaspoon salt and a few grinds of freshly ground black pepper.
3. Heat a grill or grill pan over medium-high heat; brush with olive oil. Season the chicken breasts with salt and black pepper. Grill the chicken, turning once, until barely cooked through and well-marked, about 7 minutes per side. Transfer to a cutting board and let rest for 5 minutes, then slice into 1/2-inch-thick pieces.
4. Meanwhile, cook the broccoli in boiling water until crisp-tender, about 3 minutes. Transfer the broccoli to a colander with a slotted spoon and rinse under cold water to stop cooking. Add the broccoli to the bowl with the dressing.
5. Add the pasta to boiling water and cook according to package directions. Drain and rinse the pasta with cold water to cool; add to a bowl.
6. Add the chicken and roasted peppers to the bowl and toss to combine. Season with salt and pepper to taste. This pasta salad is best served immediately.