|2||cups PERDUE® HARVESTLAND® Whole Chicken with Giblets|
|8||ounces Campanelle or other curly pasta|
|1/2||cup olive oil|
|1||small onion, sliced|
|1||medium carrot, diced|
|1||small summer squash sliced into rounds|
|8||asparagus spears cut into 2-inch pieces|
|1/4||tsp. black pepper|
|1/4||cup red wine vinegar|
|2||tsp. lemon juice|
|1||tsp. grated garlic|
|1/4||cup chopped fresh basil leaves|
|1/4||cup grated Parmesan cheese|
|1||cup cherry tomatoes, halved|
|Parmesan curls for garnish|
Bring a large pot salted water to boil. Add pasta and cook according to package directions for al dente, about 10 minutes. Drain and rinse with cold water. Transfer pasta to large mixing bowl, drizzle 1 tablespoon olive oil and toss well to coat.
In large skillet, heat 1 tablespoon olive oil over medium-high heat. Add onion and cook until soft, about 2 to 3 minutes. Add carrot, summer squash and asparagus. Cook 1 to 2 minutes. Add peas and cook 1 more minute. Vegetables should be just cooked and still crisp. Season with salt and pepper, remove from heat and let cool.
Whisk together red wine vinegar, lemon juice, garlic, basil and Parmesan until combined. Continue whisking and drizzle in remaining 5 tablespoons of olive oil.
To serve, toss pasta with cooked chicken, sautéed vegetables, cherry tomatoes and Parmesan dressing until well combined. Transfer to serving platter and garnish with Parmesan curls.