step 1:

Cook the rigatoni according to the package instructions. Drain and rinse under cold water.

step 2:

Cut the chicken fillets into long strips and the green asparagus into 5 cm pieces.

step 3:

Crush the garlic and mix it with the Herbes de Provence and olive oil. Coat the chicken with the mixture.

step 4:

Heat a grill pan and grill the chicken until fully cooked. Then grill the asparagus for 1 to 2 minutes until tender-crisp.

step 5:

Drain the Del Monte® Apricot Halves. Place the peas in boiling water and leave for 3 minutes. Thinly slice the romaine lettuce and red onion.

step 6:

Mix the yogurt and sweet chili sauce. Season with salt and pepper, then toss with the cooled pasta.

step 7:

Arrange the pasta and romaine lettuce on a large serving platter. Top with the chicken strips, asparagus, Del Monte® Apricot Halves, and red onion. Sprinkle with fresh mint leaves before serving.