Recipe - Herb-Marinated Chicken With Puntaletta Pasta Salad

FOR THE CHICKEN
4 lg Partboned chicken breasts;
skin removed
4 tablespoon Extra virgin olive oil
1 One half tablespoon Mixed chopped herbs;
(rosemary, thyme and
; oregano)
1 lg Pinch dried chilli flakes
1 small Clov garlic; finely chopped

FOR THE PUNTALETTA PASTA SAL
225 G/8oz puntaletta pasta
1 small Aubergine cut into 2.5cm/1"
cubes
1 Red onion; cut into thin
; wedges through the
; root
Deseeded red pepper; cut
into 2.5cm/1"
; pieces
2 Garlic cloves; finely
chopped
5 tablespoon Extra virgin olive oil
One half teaspoon Sea salt flakes eg Maldon
3 Sundried tomatoes; thinly
cut or sliced up
1 tablespoon White wine vinegar
4 tablespoon Chopped flat leaf parsley
50 g Fresh rocket
Salt and freshly ground
black pepper

Preheat oven to 220c/425f/Gas 7.

1 Make three shallow cuts across the top of each chicken breast and lay in
a shallow dish.

2 Mix the rest of the marinade ingredients and some seasoning together,
pour over the chicken and rub well into the slashes. Set aside.

3 For the Pasta Salad: Bring a large pan of salted water to the boil. Add
the pasta and cook for nine minutes or until al dente. Drain and leave to
cool.

4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea salt
flakes in a small roasting tin and roast for 30 minutes. Remove and leave
to cool.

5 Preheat a ridged cast iron griddle on a medium heat. Lift the chicken out
of the marinade and cook breastside up for 10 minutes. Turn over and cook
for 10 minutes until golden and cooked.

6 Whisk together the remaining olive oil, vinegar and seasoning. Mix the
pasta, roasted vegetables, sundried tomatoes, parsley and rocket in a large
bowl and stir in the dressing. Serve with the grilled chicken.

Converted by MC_Buster.

Recipe by: Fresh Food

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