This chunky chicken pasta salad will keep you full and satisfied. Made with a light and healthy mix of peppers, onion and garlic, it's so full of flavour, you won't notice it's good for you!
1 red pepper, halved, deseeded and cut into thin strips
1 yellow pepper, halved, deseeded and cut into thin strips
1 small onion, peeled and finely sliced
1 garlic clove, peeled and crushed
4 skinless chicken breasts, cooked, cooled and cut into bitesized chunks
200g dried pasta shells, boiled and cooled
Salt and freshly ground black pepper
A handful each of chopped parsley and basil
Red wine vinegar
Save some chicken from a roast at the weekend to make salads like this quickly during the week
Put the strips of mixed peppers and thinly sliced onion in a deep non-stick frying pan and cover. Turn up the heat until it sizzles, lower the heat and cook for 15 minutes.Add the garlic and cook for a further 10 minutes. Sprinkle in red wine vinegar and seasoning to taste. Remove from the heat.
Mix with the cooled pasta, chicken breast chunks and chopped parsley and basil.