Chicken pasta salad
- Good Food team
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Serves 4
Easy
Prep: 10 mins
Cook: 20 mins
A star rating of 4.7 out of 5.25 ratingsRate
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For a speedy, simple supper this chicken pasta salad dish is just the thing - save leftovers for lunch the next day
Healthy
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Ingredients
Nutrition
Units:
MetricUS
-
1 red pepper
deseeded and thickly sliced
-
1 red onion
thickly sliced
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1 tbsp olive oil
-
300g penne
or fusilli pasta
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4 skinless chicken breasts
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2 tbsp each chopped thyme
and oregano
-
pinch dried chilli flakes
-
2 garlic cloves
crushed
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150g pack cherry tomato
halved
-
50g bag rocket
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1 tbsp white wine vinegar
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Nutrition: per serving
-
kcal470
-
fat6g
-
saturates1g
-
carbs64g
-
sugars7g
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fibre4g
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protein44g
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salt0.26g
low
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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.
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step 2
Cook the pasta following pack instructions. Drain and set aside.
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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.
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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.
Recipe from Good Food magazine, August 2011
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A star rating of 4.7 out of 5.25 ratings
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