Pasta salad with chicken, mango and mushrooms

Cook the pasta al dente. Drain, rinse cold water and drain.

Heat 3 tablespoons of oil in a wok or frying pan and stir fry the chicken breast and mushrooms for 3-4 minutes. Season with salt and pepper, scoop out the pan and let cool.

Mix the ingredients for the dressing with the rest of the oil, salt and pepper.

Mix the pasta with the chicken, the mushrooms, the peppers, the mango and half of the parsley.

Scoop the dressing through and sprinkle with the rest of the parsley.