Herb-marinated chicken with puntaletta pasta salad

4 servings

Ingredients

Quantity Ingredient
4 larges Part-boned chicken breasts; skin removed
4 tablespoons Extra virgin olive oil
1½ tablespoon Mixed chopped herbs; (rosemary, thyme and
; oregano)
1 large Pinch dried chilli flakes
1 small Clov garlic; finely chopped
225 G/8oz puntaletta pasta
1 small Aubergine cut into 2.5cm/1\" cubes
1 Red onion; cut into thin
; wedges through the
; root
Deseeded red pepper; cut into 2.5cm/1\"
; pieces
2 Garlic cloves; finely chopped
5 tablespoons Extra virgin olive oil
½ teaspoon Sea salt flakes eg Maldon
3 Sundried tomatoes; thinly sliced
1 tablespoon White wine vinegar
4 tablespoons Chopped flat leaf parsley
50 grams Fresh rocket
Salt and freshly ground black pepper

Directions

FOR THE CHICKEN

FOR THE PUNTALETTA PASTA SAL

Preheat oven to 220c/425f/Gas 7.

1 Make three shallow cuts across the top of each chicken breast and lay in a shallow dish.

2 Mix the rest of the marinade ingredients and some seasoning together, pour over the chicken and rub well into the slashes. Set aside.

3 For the Pasta Salad: Bring a large pan of salted water to the boil. Add the pasta and cook for nine minutes or until al dente. Drain and leave to cool.

4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea salt flakes in a small roasting tin and roast for 30 minutes. Remove and leave to cool.

5 Preheat a ridged cast iron griddle on a medium heat. Lift the chicken out of the marinade and cook breast-side up for 10 minutes. Turn over and cook for 10 minutes until golden and cooked.

6 Whisk together the remaining olive oil, vinegar and seasoning. Mix the pasta, roasted vegetables, sundried tomatoes, parsley and rocket in a large bowl and stir in the dressing. Serve with the grilled chicken.

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Recipe by: Fresh Food

Converted by MM_Buster v2.0l.

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