Chicken pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 1 red pepperdeseeded and thickly sliced
- 1 red onionthickly sliced
- 1 tbsp olive oil
- 300g penneor fusilli pasta
- 4 skinless chicken breasts
- 2 tbsp each chopped thymeand oregano
- pinch dried chilli flakes
- 2 garlic clovescrushed
- 150g pack cherry tomatohalved
- 50g bag rocket
- 1 tbsp white wine vinegar
Nutrition: per serving
- kcal470
- fat6g
- saturates1g
- carbs64g
- sugars7g
- fibre4g
- protein44g
- salt0.26glow
Method
step 1
Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.
step 2
Cook the pasta following pack instructions. Drain and set aside.
step 3
Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick. Mix remaining oil, herbs, chilli and garlic then rub all over the chicken. Heat a griddle or barbecue and cook for 3-4 mins on each side.
step 4
Slice the chicken on a board, scrape into the pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.
