Ingredients

The following ingredients have 4 Servings
  • 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 tomato , halved
  • 50g bag rocket
  • 1 tbsp white wine vinegar

Instruction

  • 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.