Name: Herb-Marinated Chicken with Puntaletta Pasta Salad
Ingredients: 4 lg Part-boned chicken breasts; skin removed; 4 tb Extra virgin olive oil; 1 1/2 tb Mixed chopped herbs; (rosemary, thyme and; ; oregano); 1 lg Pinch dried chilli flakes; 1 sm Clov garlic; finely chopped; 225 G/8oz puntaletta pasta; 1 sm 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 tb Extra virgin olive oil; 1/2 ts Sea salt flakes eg Maldon; 3 Sundried tomatoes; thinly sliced; 1 tb White wine vinegar; 4 tb Chopped flat leaf parsley; 50 g Fresh rocket; Salt and freshly ground black pepper

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains		Fresh, Food	4	servings

INGREDIENTS

4	lg	Part-boned chicken breasts; skin removed
4	tb	Extra virgin olive oil
1 1/2	tb	Mixed chopped herbs; (rosemary, thyme and
		; oregano)
1	lg	Pinch dried chilli flakes
1	sm	Clov garlic; finely chopped
225		G/8oz puntaletta pasta
1	sm	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	tb	Extra virgin olive oil
1/2	ts	Sea salt flakes eg Maldon
3		Sundried tomatoes; thinly sliced
1	tb	White wine vinegar
4	tb	Chopped flat leaf parsley
50	g	Fresh rocket
		Salt and freshly ground black pepper

INSTRUCTIONS

FOR THE CHICKEN
FOR THE PUNTALETTA PASTA SAL
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 breast-side 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
Converted by MM_Buster v2.0l.

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