Chicken & Pasta Salad

Serving 4 people

30 min


  • cherry tomatoes 150g pack cherry tomatoes, halved
  • chicken breasts 4 skinless chicken breasts
  • dried chilli flakes pinch dried chilli flakes
  • fusilli pasta 300g penne or fusilli pasta
  • garlic cloves 2 garlic cloves, crushed
  • olive oil 1 tbsp olive oil
  • red onion 1 red onion, thickly sliced
  • red pepper 1 red pepper, deseeded and thickly sliced
  • rocket 50g bag rocket
  • thyme 2 tbsp each chopped thyme and oregano
  • white wine vinegar 1 tbsp white wine vinegar
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How to make it

  1. Heat oven to 220C/200C fan/gas
  2. Mix the pepper and onion with1 tsp oil and roast for 20 mins.Cook the pasta following packinstructions.
  3. Drain and set aside.Meanwhile put the chickenbreasts between two sheets ofcling film and bash with a rolling pinuntil they’re about 1cm thick.
  4. Mixremaining oil, herbs, chilli and garlicthen rub all over the chicken.
  5. Heata griddle or barbecue and cook for3-4 mins on each side.Slice the chicken on a board,scrape into the pasta with anyjuices, plus the roasted onion andpepper, cherry tomatoes, rocket,vinegar and seasoning. Tosstogether and eat warm or cold.