Fuel up like an athlete with chicken pasta and roasted veg for dinner. Guaranteed to beat hunger pangs, it also provides four of your five-a-day
Prep:15 mins
Serves 2
2 tbsp olive or rapeseed oil2 tbsp sundried tomato purée2 tbsp red wine vinegarpinch of chilli flakes, plus extra to serve (optional)2 rosemary sprigs, leaves picked and finely chopped2 chicken breasts (skin-on if possible)1 courgette, halved lengthways and sliced1 pepper (any colour), chopped250g cherry tomatoes, halved4 garlic cloves, unpeeled180g wholemeal pastaparmesan, finely grated, and drizzle of extra virgin olive oil, to serve
STEP 1Heat the oven to 190C/170C fan/gas 5. Mix the oil, tomato purée, vinegar, chilli flakes, rosemary and some seasoning together in a roasting tin. Turn the chicken in the paste to coat, then tip in the veg and garlic, toss again and put the chicken on top of the veg. Roast for 20-25 mins until the chicken is cooked through. Set the chicken aside on a plate loosely covered with foil.STEP 2Return the veg to the oven for another 15 mins while you cook the pasta. When the veg is softened and has charred a little, remove from the oven. Squeeze the garlic cloves from their skins into the tin and mash to a paste with a fork. Squash some of the tomatoes as well, add a splash of pasta cooking water, then mix to make the veg saucy, scraping any veg stuck to the tin into the sauce.STEP 3Drain the pasta and tip it into the roasting tin, toss through the sauce and season. Serve the pasta in shallow bowls, slice the chicken and serve on top of the pasta. Finish with a drizzle of olive oil, a little grated parmesan and another pinch of chilli flakes, if you like.
