Roast chicken on a bed of pasta is perfectly complimented by crispy bacon and tender Savoy cabbage – the ideal weekday lunch!
- 4 chicken breasts (with skin on)
- 4tbsp olive oil
- 250g (9oz) penne pasta
- 150g (5½ oz) streaky bacon, sliced
- ½ Savoy cabbage, shredded
- 10 spring onions, thickly sliced
- 3 sprigs tarragon
Preheat the oven to 220°C (425°F, gas mark 7). Season the chicken and drizzle with half the oil. Roast the meat, skin side up, for 15 mins.
Meanwhile, cook the pasta according to the pack instructions. Fry the bacon in the remaining oil until crisp, then add the cabbage and spring onions and fry for a further 2 mins.
Drain the pasta and toss with the bacon, vegetables, tarragon and chicken juices. Serve with the chicken on top.
Top tip: Use chicken fillets with skin still on, as this will ensure they are juicy and full of flavour when cooked.