Chicken pasta salad

• red pepper↗1

  deseeded and thickly sliced

• red onion↗1

  thickly sliced

• olive oil↗1 tbsp tbsp
• penne↗300g g

  or fusilli pasta

• skinless chicken breasts↗4
• each chopped thyme2 tbsp tbsp

  and oregano

• pinch dried chilli flakes↗
• garlic cloves↗2

  crushed

• pack cherry tomato↗150g g

  halved

• bag rocket↗50g g
• white wine vinegar↗1 tbsp tbsp

Step-by-step instructions

1. 1

   Heat oven to 220C/200C fan/gas 7. Mix the pepper and onion with 1 tsp oil and roast for 20 mins.

2. 2

   Cook the pasta following pack instructions. Drain and set aside.

3. 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. 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.