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

  1. Blanch the asparagus and let them cool in ice water . Cut them into 5 cm pieces.
  2. Season the chicken fillet and grill in olive oil. At the end, add the asparagus to the pan to color them.
  3. Heat the Conchiglie in boiling salted water for 30 seconds and then drain.
  4. Arrange the Conchiglie in a deep plate. Arrange the chicken fillet, asparagus and cherry tomatoes over the pasta. Drizzle with vinaigrette.
  5. Decorate with roquette and pine nuts.
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Conchiglie

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