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Chicken & pasta salad

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

  • Prep: 10 mins
    Cook: 20 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 470
  • Carbohydrates 64
  • Saturated Fat 1
  • Sugar 7
  • Protein 44
  • Fat 6
  • Fibre 4
  • Salt 0.26

Nutrition per serving

  • Calories 470
  • Carbohydrates 64
  • Saturated Fat 1
  • Sugar 7
  • Protein 44
  • Fat 6
  • Fibre 4
  • Salt 0.26

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 tomatoes, halved
  • 50g bag rocket
  • 1 tbsp white wine vinegar

Method

  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.

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