Herb-Marinated Chicken with Puntaletta Pasta Salad
Ingredients
- 5 tb Extra Virgin Olive Oil
- 1 tb White wine vinegar
- ; root
- 50 g Fresh rocket
- 1 1/2 tb Mixed chopped herbs;
- ; oregano)
- 1 sm Clov garlic; finely chopped
- 1 sm Aubergine cut into 2.5cm/1“
- 4 tb Chopped flat leaf parsley
- Salt
- 1/2 ts Sea salt flakes eg Maldon
- 2 Garlic cloves; finely
- ; wedges through the
- ; pieces
- 1 lg Pinch dried chilli flakes
- Deseeded red pepper; cut
- 3 Sundried tomatoes; thinly
- 4 lg Part-boned chicken breasts;
- 4 tb Extra Virgin Olive Oil
- 1 Red onion; cut into thin
- 225 G/8oz puntaletta pasta
Instructions
- 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. Recipe by: Fresh Food
