Creamy Pasta Salad with Chicken

Pat the chicken fillets dry with paper towels and season with paprika, salt and pepper. Heat a pan with oil over medium heat and fry the chicken for about 2 minutes on each side until nicely coloured. Put the lid on and let them finish cooking for 6–8 minutes.

Cook the pasta according to the packet instructions. Drain and rinse under cold water, then let it drain well and tip it into a bowl.

Pull the leaves and the softer parts of the stems off the basil — as long as you can snap the stem with your fingers, it's good to use. Blitz everything in a food processor or blender until completely smooth, then add a little of the sour cream and blitz again.

Pour the rest of the sour cream into a bowl and stir in the blended basil. Finely grate in the garlic and mix it through. Season with lemon juice, salt and pepper, then pour the dressing over the pasta and toss well.

Spread the spinach or salad leaves over a serving platter and spoon the pasta salad on top. Slice the chicken and lay it over the pasta. Finely chop the red onion, slice the chili into thin rings, and roughly chop the pistachios. Scatter everything over the top and finish with grated lemon zest.