Pastasalade met kip en mascarpone rosso

Ingredients

  • Conchigliette – 2.5 kg
  • Mascarpone Rosso sauce – 1.5 kg
  • Cooked chicken cubes – 1 kg
  • Confited tomatoes – 150 g
  • Salt and pepper
  • Basil

Preparation

  1. Mix the frozen conchigliette, cooked chicken cubes and half of the confited tomatoes in a large bowl.
  2. Season with salt and pepper. Stir well to ensure everything is evenly distributed. Taste and adjust the seasoning if necessary.
  3. Evenly distribute the mixture into a gastronorm container (GN).
  4. Garnish with the remaining tomatoes and fresh basil leaves.

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