Chicken and vegetable pasta
Average rating:
This tasty, low-fat meal is a great alternative to conventional salad and is full of protein and fresh vegetables
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Prep time: 10 mins
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Cooking time: 15 mins
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Total time: 25 mins
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Serves: 4
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Skill level: Easy peasy
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Costs: Cheap as chips
Ingredients
- 4 chicken fillets, skinless and 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
- 1tbsp oil
- 175g (6oz) dry pasta
Method
- 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.
- 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 mins, turning the chicken frequently until it is golden brown all over.
- Meanwhile, cook the pasta as per pack instruction 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.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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