Ingredients
500g spaghetti or other pasta
2-3 chicken breasts
300g asparagus
200g roasted red peppers
olive oil
The dressing
3 tablespoons lemon juice
1 tablespoon seeded mustard
2 tablespoons olive oil
1 tablespoon dill, finely chopped (or fennel tops)
salt and pepper to taste
Method
Cook the pasta in boiling salted water.
While the pasta is cooking, grill the chicken breasts and asparagus in a little olive oil.
Finely slice the chicken and roasted peppers and cut the asparagus into roughly 3cm pieces.
Make the dressing by mixing all ingredients together (make sure to balance the lemon juice and olive oil by taste).
Drain the pasta, reserving a little of the cooking water.
Toss through chicken, peppers, asparagus and dressing, using the cooking water to bring it together if required.
Author
Megan Goodman
Donvale