LUKEWARM SALAD OF PAPPARDELLE WITH ROASTED VEGETABLES AND GRILLED CHICKEN

Cut off the bottom, woody part of the asparagus. Grate the peel of
the lemon (only the yellow part, the white underneath is bitter in taste) and
squeeze the lemon. Cut the chicken breast into long strips and mix with the
half the lemon zest, some salt and pepper to taste, 1
tablespoon of oregano and 2 tablespoons of olive oil. Let the different flavours
soak for a while.
Cook the pappardelle according to the instructions on the packet. Roast
the chicken on the hot barbecue or in the hot grill pan in about 10 minutes
cooked and golden brown all around.
Meanwhile, mix the asparagus with 1 tablespoon of olive oil and some salt and pepper to taste.
salt and pepper. Grill the asparagus for about 5 minutes until al dente.
Meanwhile, heat the Bertolli pasta sauce Tradizionale for about 5 minutes.
minutes.
Let all ingredients cool to lukewarm. Spoon the pasta with the
chicken strips, the asparagus, the pasta sauce, the rest of the lemon zest and the
rest of the oregano. Season the lukewarm salad further
taste with lemon juice, salt, pepper, basil leaves
torn basil leaves and some extra olive oil, if desired.