Name: Chicken pasta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: British
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

Chicken pasta salad

For a speedy, simple supper this chicken pasta salad dish is just the thing - save leftovers for lunch the next day

30 min total 10 min prep 20 min cook 4 470 cal

Instructions

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