Chicken & pasta salad

Marathon recipe for 4 people, takes only 20 mins; recipe has red pepper, red onion, olive oil, penne, chicken breast, thyme, chilli flakes, garlic clove, cherry tomato, rocket and white wine vinegar.

Chicken & pasta salad

Chicken & pasta salad

Recipe by Chef Soomro Course: Marathon


Prep time

10 mins


  • Penne: 300g penne or fusilli pasta
  • Red Pepper: 1 red pepper, deseeded and thickly sliced
  • Garlic Clove: 2 garlic cloves, crushed
  • Chicken Breast: 4 skinless chicken breasts
  • Cherry Tomato: 150g pack cherry tomato, halved
  • Olive Oil: 1 tbsp olive oil
  • Red Onion: 1 red onion, thickly sliced
  • Rocket: 50g bag rocket
  • Chilli Flakes: pinch dried chilli flakes
  • Thyme: 2 tbsp each chopped thyme and oregano
  • White Wine Vinegar: 1 tbsp white wine vinegar


  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.