Spring Pea and Pasta Salad with Chicken and Asparagus — If your herb garden is going strong, you can snip parsley and chives fresh from the source. Tarragon is worth seeking out for this dish; its anise notes are the distinguishing flavor.
Ingredients
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- 1 tablespoon chopped fresh flat-leaf parsley
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- 1 tablespoon finely chopped chives
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- 3 tablespoons extra-virgin olive oil
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- 2 teaspoons minced shallots
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- 2 teaspoons chopped fresh tarragon
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- 1 teaspoon Dijon mustard
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- 1/2 teaspoon kosher salt
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- 1/4 teaspoon black pepper
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- 2 cups shredded roasted skinless, boneless chicken breast halves
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- 8 ounces uncooked fusilli pasta
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- 1 1/2 cups (1 1/2-inch) pieces asparagus
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- 1 cup fresh or frozen, thawed green peas
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- 3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
Instructions
- Combine first 8 ingredients in a large bowl, stirring with a whisk. Add chicken; toss to coat.
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- Visit Spring Pea and Pasta Salad with Chicken and Asparagus for full instructions
Originally posted 2019-01-22 22:37:30.
Originally posted 2019-01-22 22:37:30.
