Prep: 10 mins Cook: 20 mins
For a speedy, superhealthy supper this pasta dish is just the thing - save leftovers for lunch the next day
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 chili flakes
2 garlic cloves, crushed
150g pack cherry tomatoes halved
50g bag rocket
1 tbsp white wine vinegar
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, chili 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.
Recipe from Good Food magazine, August 2011