Chicken & Pasta Salad
This vibrant and flavorful chicken and roasted vegetable pasta salad is a delightful dish that's perfect for any occasion. Tender chicken breasts are seasoned with aromatic herbs and spices, then grilled to perfection before being combined with roasted peppers and onions, cherry tomatoes, peppery rocket, and al dente pasta. Finished off with a tangy white wine vinegar dressing, this pasta salad is a balanced and satisfying meal that can be enjoyed warm or cold.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
20M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 470 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 64 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 44 grams protein
- Sodium Content: 0.26 milligram of sodium
Comments
No comments found.