Griddled Chicken with Conchiglie, Rocket and Asparagus
225g (8oz) conchiglie (shell shaped) pasta
250g bundle of asparagus
4 tbsp Filippo Berio Olive Oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
4 skinless chicken breasts
50g packet rocket
120g sunblush tomatoes
40g (1 1/2oz) pine kernels, lightly toasted in a dry frying pan
Salt and freshly ground black pepper
1. Cook the pasta in plenty of boiling water for 10 minutes. Trim the woody ends off the asparagus and cut into 5 cm (2″) lengths, place in a steamer, place over the boiling pan of pasta and cook for 5 minutes until tender crisp. Remove and set to one side while continuing to cook the pasta.
2. Meanwhile, heat the griddle pan or heavy frying pan, brush the chicken portions with a little of the oil then place on the griddle pan and cook over a medium high heat for about five minutes on each side or until cooked (the juices should run clear when a skewer is inserted in the centre of the breast). While the chicken is cooking, put the remaining oil in a bowl with the vinegar and mustard, season with salt and pepper and whisk together.
3. When the pasta is cooked, drain well then return to the pan. Roughly chop the rocket and add to the pasta with the asparagus, tomatoes and pine kernels, add the dressing and mix well to combine. Divide between 4 warmed plates and top with the chicken breast.
For a vegetarian alternative, replace the chicken breast with cubes of mozzarella.