Chicken pasta salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 red pepper, deseeded and thickly sliced
- 1 red onion, thickly sliced
- 1 tbsp olive oil
- 300g penne or fusilli pasta
- 4 skinless chicken breasts
- 2 tbsp each chopped thyme and oregano
- pinch dried chilli flakes
- 2 garlic cloves, crushed
- 150g pack cherry tomato, halved
- 50g bag rocket
- 1 tbsp white wine vinegar
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.
