Chicken and vegetable pasta

Chicken and roast vegetable pasta
Average rating: 4 out of 5 star rating

This tasty, low-fat meal is a great alternative to conventional salad and is full of protein and fresh vegetables

  • Serves: 4

  • Prep time: 10 mins

  • Cooking time: 15 mins

  • Total time: 25 mins

  • Skill level: Easy peasy

  • Costs: Cheap as chips

  • Child friendly

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
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Method

  1. 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.
  2. Wipe a large frying pan with the remaining oil, heat the pan and add the chicken pieces.
  3. Cook over a high heat for about 4 - 5 mins, turning the chicken frequently until it is golden brown all over.
  4. Meanwhile, cook the pasta as per pack instruction in a large pan of boiling water. Drain and return to the pan.
  5. Add the charred vegetables and chicken to the pasta and toss. Serve with a herb garnish.
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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

http://www.goodtoknow.co.uk/recipes/173176/Chicken-and-vegetable-pasta