Ingredients
- 2 Chicken breasts
- salt, black pepper
- 4-5 small garlic cloves
- oregano, thyme and chilli flakes for seasoning
- 1 medium red onion, thin sliced
- 1-2 large red peppers, sliced
- small handful green olives
- 4-5 tbsp sun dried tomatoes with oil
- 400 grams large screw pasta
- 4 table spoons olive oil
- 150g cherry tomatoes (leave whole)
- 1 bag of rocket
- 1-2 tbsp balsamic vinegar
Dressing
- 4 table spoon white wine vinegar or lemon juice or mixture of the two
Preparation
- Season chicken breasts with oregano, basil, chilli flakes, salt and pepper and leave to marinade 30 minutes
- Grill on pan 2-3 minutes each side high temperature.
- Heat oven to 160C, fan. In a roasting pan add chicken and red peppers. After 10 minutes add tomatoes, 5-10 minutes more add rest of ingredients.
- Bake for 25-30 minutes while boiling the pasta. Grate a little lemon rind over at the end.
- Meanwhile add together pasta. Leave for 3-4 minutes before adding leaves with a good squeeze of lemon and more olive oil.
- Serve with grated parmesan.
