12oz/350g pasta shells 2 Tbs. oil 4 shallots, peeled and finely chopped 2 cloves garlic, crushed 1 wineglass dry white wine 4 Tbs. double cream 12oz/350g cooked chicken breast, in shreds 8 spears cooked asparagus, cut into 2in/5cm lengths salt and ground black pepper
Instructions
1) Cook pasta shells in plenty of boiling salted water until just tender. Drain and keep hot.
2) Meanwhile, make the sauce.
Heat oil in a pan and fry shallots and garlic until softened.
3) Pour over white wine and bring to the boil.
Add cream, then bubble to reduce slightly.
Add chicken and continue bubbling for a further 3 minutes. Stir in asparagus and season.
4) Toss chicken and asparagus mix in pasta shells and pile into a serving dish. Sprinkle with chopped hard-boiled egg for decoration.
