BASIL PASTA WITH CHICKEN AND A SALAD OF ASPARAGUS AND PESTO
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Preparation method
- Cook the pasta according to the instructions on the packet. Pour the farfalle Meanwhile, clean the young carrots. Peel the asparagus, cut off any woody ends and cut into diagonal pieces. Cook the carrots and asparagus in plenty of boiling water with some salt for about 8 min until al dente. Drain, rinse cold and leave to cool down.
- Meanwhile, loosen the lettuce leaves. Peel the onions and cut into half rings. Cut the chicken into strips. Wash the lemon, grate the zest and squeeze the fruit. Stir a dressing from the pesto with 2 tbsp cold water, the lemon zest and some lemon juice to taste.
- Heat the olive oil in a large frying pan or wok. Stir-fry the chicken and onion for 8 min over medium heat. Add the pasta sauce and bring to the boil. Stir the farfalle into the sauce and warm briefly.
- Divide the lettuce leaves, greens and asparagus between a large dish. Drizzle the dressing on top. Spoon the farfalle into 3 warm deep plates and serve the salad separately.
Ingredients
300 g Bertolli Farfalle pasta
1 pot (400 g) Bertolli Pasta sauce Basilico à 400 g
2 tbsp Bertolli Pesto Rosso
2 tbsp Bertolli olive oil classico
150 g young carrots or mangetout or beans
150 g white asparagus
1 head of baby gem lettuce
1 onion
200 g chicken breast
1 lemon
View the nutritional value
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