 Chicken and Roast Vegetable Pasta
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Serves: 4
If you’re fed up of eating salad and want a tasty, warm low-fat meal, this is ideal for you. It is easy to prepare and full of fresh meat and vegetables – the perfect light bite.
Choose British chicken with the Red Tractor and Union Jack on pack and you’ll know that you’re getting fresh, local birds that are fully traceable back to independently inspected British farms. Or ask your butcher if it’s British.
Ingredients
4 British 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
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
minutes, 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 minutes, 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
| Calories |
397kcal |
111kcals |
| Protein |
19.5g |
5.5 g |
| Carbohydrates |
20.2 g |
5.7 g |
| Fat |
23.5 g |
6.6 g |
| Saturated Fat |
7.4 g |
2.1 g |
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