Fusilli Salad with Chicken Breast

250 g fusilli, salt, 3 tablespoons oil, 250 g chicken breast, pepper, 200 g mangetout, 1 red pepper, 1 bunch chives

Dressing: 4 tablespoons balsamic vinegar, salt, white pepper, a pinch of sugar, 4-5 tablespoons of oil, 150 g yogurt, 4 tablespoons mayonnaise, 1 tablespoon pesto

Boil pasta in salted water, drain and mix with one tablespoon oil. Wash the meat and then cut it into strips, fry it in remaining oil, add salt and pepper, then allow to cool.
Clean the pea pods and boil them in salted water, cut in half. Cut the pepper into narrow strips. Cut the chives in rings.
Mix all the ingredients of the dressing with the pasta, the pea pods, peppers and the chicken. Allow 15 minutes for the flavours to penetrate.