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
Course: Marathon
Servings
4
servings
Prep time
10 mins
Ingredients
- 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
Directions
- 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.
