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Chicken and Roast Vegetable Pasta


Serves 4

4 skinless Red Tractor chicken fillets, cut into chunks
1 red, yellow or green pepper, seeded and cubed
1 courgette, cut into chunks
1 red onion, quartered
2 firm tomatoes, halved
salt and black pepper
2 tbsp oil
pasta shapes


Chicken and Roast Vegetable Pasta_600_359


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 minutes, turning occasionally, until softened and slightly charred.

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

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

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

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