for 4 people

Sauce

1 dl	apple juice
1	lemon, the whole juice
150 g	celeriac, peeled, diced
1	red-skinned apple, cut into pieces
150 g	plain greek yoghurt plain
1 tsp	mild curry powder
¾ tsp	salt
a little	pepper

Chicken

1 tbsp	olive oil
2	chicken breasts (each approx. 150 g), cut into approx. 3 cm pieces
¼ tsp	salt
a little	pepper

Pasta

300 g	pasta (e.g. farfalle)
	salted water, boiling
200 g	celery xx
1	red-skinned apple, cut into batons

How it's done

Sauce

Pour the apple juice and lemon juice into a pan, bring to the boil. Reduce the heat, add the celeriac and apple, cover and simmer for approx. 10 mins. until soft. Remove the pan from the heat, puree, leave the sauce to cool. Stir in the yoghurt, season.

Chicken

Heat the oil in a frying pan. Add the chicken, fry for approx. 3 mins. on each side. Remove, season, leave to cool.

Pasta

Cook the pasta in boiling salted water until al dente, drain and rinse in cold water. Add the celeriac and apple to the sauce along with the pasta and chicken, mix.

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