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.
Converted by MC_Buster.
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.