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Herb-Marinated Chicken with Puntaletta Pasta Salad

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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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