Conchiglie salad with chicken and asparagus
Conchiglie salad with chicken and asparagus
Ingredients
- Conchiglie (A23) – 250 g
- Chicken fillet – 1 piece
- Asparagus – 5 pieces
- Cherry tomatoes – 7 pcs
- Roquette – 10 g
- Roasted pine nuts – 10 g
- Mustard-based vinaigrette
- Olive oil
- Salt & pepper
Preparation
- Blanch the asparagus and let them cool in ice water . Cut them into 5 cm pieces.
- Season the chicken fillet and grill in olive oil. At the end, add the asparagus to the pan to color them.
- Heat the Conchiglie in boiling salted water for 30 seconds and then drain.
- Arrange the Conchiglie in a deep plate. Arrange the chicken fillet, asparagus and cherry tomatoes over the pasta. Drizzle with vinaigrette.
- Decorate with roquette and pine nuts.