Bring a large pot of water to the boil to cook the pasta.
Grill the chicken breasts in a hot frying pan for around 20 minutes with olive oil, salt and pepper.
Meanwhile, cook the pasta for 9 minutes. Rinse under cold running water, drain well and toss with a drizzle of olive oil. Set aside.
Slice the salad, rinse the cherry tomatoes and halve them. Place them in a salad bowl, then add the pasta, bacon and sliced chicken fillets.
In a small bowl, mix the cream, crushed garlic, salt, pepper, Parmesan and capers. Pour over salad and toss to combine.
Sprinkle with Parmesan shavings and crushed toasted hazelnuts.
Sprinkle with Parmesan shavings and crushed toasted hazelnuts.
Find this tasty recipe and many others in the book “Cuisiner les Pâtes Made in France” published by Editions Marie Claire.
Photo credits: Atelier chez Elles
© Valfleuri
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