Chicken, Asparagus & Risoni Pasta
Ingredients
100g x Hans Sliced Roast Chicken, cut each slice into 3 pieces
2 bunches of asparagus, blanched and cut into 4cm length pieces
500g Risoni, cook al dente, refresh under running water and drain
125g slivered almonds, toasted
Method
- Mix all the dressing ingredients until smooth
- Add the risoni, toasted almonds, asparagus and Hans Sliced Roast Chicken pieces and fold together lightly
- Place in serving bowls and top with shaved parmesan cheese
Hints & Tips
Serves 4-6
Prep time - 15 mins
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