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1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon finely chopped chives
3 tablespoons extra-virgin olive oil $
2 teaspoons minced shallots
2 teaspoons chopped fresh tarragon
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt $
1/4 teaspoon black pepper $
2 cups shredded roasted skinless, boneless chicken breast halves
8 ounces uncooked fusilli pasta
1 1/2 cups (1 1/2-inch) pieces asparagus
1 cup fresh or frozen, thawed green peas
3 ounces Parmigiano-Reggiano cheese, grated (about 3/4 cup)
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1st Keep
 ninman
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