Heat oven to 220C/200C fan/gas 7.
Mix the pepper and onion with
1 tsp oil and roast for 20 mins.
Cook the pasta following pack
instructions. Drain and set aside.
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.
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.