Chicken & pasta salad

10-30 minutes 30-60 minutes 4 servings 5-a-day 600 kcal or less cherry tomato cherry tomatoes chicken breast chicken breasts chilli flakes five a day garlic clove garlic cloves lunchbox mains olive oil pasta penne quick red onion red onions red pepper red peppers rocket salad summer thyme vitamin c vitamins white wine vinegar

N/A

Source

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

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.