For a speedy, simple supper this chicken pasta salad dish is just the thing – save leftovers for lunch the next day
Prep:10 mins
Serves 4
1 red pepper, deseeded and thickly sliced1 red onion, thickly sliced1 tbsp olive oil300g penne or fusilli pasta4 skinless chicken breasts2 tbsp each chopped thyme and oreganopinch dried chilli flakes2 garlic cloves, crushed150g pack cherry tomato, halved50g bag rocket1 tbsp white wine vinegar
STEP 1Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.STEP 2Cook the pasta following pack instructions. Drain and set aside.STEP 3Meanwhile 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.STEP 4Slice 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.
