• 4servings
  • 25minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, B3, C, P
MineralsNatrium, Silicon, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 4 chicken fillets, skinless and cut into chunks

  2. 1 red, yellow or green pepper, seeded and cubed

  3. 1 courgette, cut into chunks

  4. 1 red onion, quartered

  5. 2 firm tomatoes, halved

  6. Salt and black pepper

  7. 1tbsp oil

  8. 175g (6oz) dry pasta

Instructions Jump to Ingredients ↑

  1. Put the vegetables on a roasting pan and drizzle with most of the oil. Season with salt and pepper and place under a hot grill for 5-10 mins, turning occasionally, until softened and slightly charred.

  2. Wipe a large frying pan with the remaining oil, heat the pan and add the chicken pieces.

  3. Cook over a high heat for about 4-5 mins, turning the chicken frequently until it is golden brown all over.

  4. Meanwhile, cook the pasta as per pack instruction in a large pan of boiling water. Drain and return to the pan.

  5. Add the charred vegetables and chicken to the pasta and toss. Serve with a herb garnish.


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