SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS

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SPRING PEA AND PASTA SALAD WITH CHICKEN AND ASPARAGUS image

Yield 4

Number Of Ingredients 13

1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
3 tablespoons extra-virgin olive oil
2 teaspoons minced shallots
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 cups shredded roasted skinless, boneless chicken breast halves
8 ounces uncooked fusilli pasta
1 1/2 cups (1 1/2-inch) pieces asparagus $
1 cup fresh or frozen, thawed green peas
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup) $

Steps:

  • 1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat. 2. Prepare pasta according to package directions. Add asparagus pieces and peas during the last 2 minutes of pasta cooking time. Drain well. Add pasta-and-vegetable mixture and Parmigiano-Reggiano to chicken mixture; toss well to coat.

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