Butter (for greasing)
1/2 cup of grated Parmesan cheese (90 g)
24 halves of nuts (60 g)
250 g of orecchiette pasta
250 g of medium-cooked chicken, cleaned
1/2 cup of mayonnaise (100 g)
1/2 cup of natural yogurt (100 g)
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/2 teaspoon of honey
2 tablespoons of olive oil
6 drops of hot sauce (Tabasco)
2 tablespoons of finely chopped salsa (160 g)
Butter (for greasing)
1/2 cup of grated Parmesan cheese (90 g)
24 halves of nuts (60 g)
250 g of orecchiette pasta
250 g of medium-cooked chicken, cleaned
1/2 cup of mayonnaise (100 g)
1/2 cup of natural yogurt (100 g)
1 tablespoon of lemon juice
1/2 teaspoon of salt
1/2 teaspoon of honey
2 tablespoons of olive oil
6 drops of hot sauce (Tabasco)
2 tablespoons of finely chopped salsa (160 g)
Grease a flat surface with butter
In a medium pan, over high heat, caramelize the Parmesan cheese until golden brown
Add the nuts and mix well (about 2 minutes)
Spread it over the greased surface and let it cool
Break into small pieces with a kitchen hammer and reserve
In a large pot, over high heat, boil 2.5 liters of water with 1/2 teaspoon of salt
Add the pasta and cook until al dente (about 10 minutes)
Drain and let it cool
In a medium pan, over high heat, cook the chicken in 1/4 cup of water (60 ml) until pinkish-red (about 5 minutes)
Drain, let it cool, and chop
In a small bowl, mix together the mayonnaise, yogurt, lemon juice, salt, honey, olive oil, and hot sauce
In a serving dish, combine the pasta, nuts, chicken, mayonnaise mixture, and salsa, and serve
500 calories per serving
