Chicken and Pasta Salad
- For the chicken and noodles
- 150 grams (approximately 5 1/3 ounces) width Tagliatelle
- 2 small Chicken breasts
- 1 teaspoon paprika
- 1 tablespoon clarified butter
- 50 grams (approximately 1 3/4 ounces) Prosciutto (thinly sliced)
- 2 tomatoes
- 2 hard-boiled eggs
- 2 Endive
For the chicken and noodles: Cook the noodles according to package instructions, drain, run under cold water and drain. Heat the clarified butter in a skillet. Rub the chicken with pepper and saute until cooked through, 7-10 minutes. Season with salt and pepper and when cool enough to handle, cut into slices. Peel the eggs and cut into bite-size pieces. Cut the prosciutto into 1.5-2cm (approximately 3/4-inch) wide strips. Rinse the Belgian endive, shake dry and chop coarsely. Rinse the tomatoes, core and cut into wedges. Transfer everything to a large bowl.
For the vinaigrette: In a bowl, whisk together the vinegar, mustard, broth, paprika, salt and pepper. Pour over the salad and toss all together. Arrange the salad on 4 plates, sprinkle some pepper over and serve immediately.