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Receta Herb Marinated Chicken With Puntaletta Pasta Salad

by Global Cookbook

Ingredientes

4 lrg Part-boned chicken breasts, skin removed 4 Tbsp. Extra virgin extra virgin olive oil 1 1/2 Tbsp. Mixed minced herbs, (rosemary, thyme and oregano) 1 lrg Healthy pinch dry chilli flakes 1 sm Clov garlic, finely minced 225 gm /8oz puntaletta pasta 1 sm Aubergine cut into 2.5cm/1" cubes 1 x Red onion, cut into thin wedges through the root Deseeded red pepper, cut into 2.5cm/1" pcs

2 x Garlic cloves, finely minced 5 Tbsp. Extra virgin extra virgin olive oil 1/2 tsp Sea salt flakes eg Maldon 3 x Sundried tomatoes, thinly sliced 1 Tbsp. White wine vinegar 4 Tbsp. Minced flat leaf parsley 50 gm Fresh rocket Salt and freshly grnd black pepper

Direcciones

1. Preheat oven to 220c/425f/Gas 7.
2. 1 Make three shallow cuts across the top of each chicken breast and lay in a shallow dish.
3. 2 Mix the rest of the marinade ingredients and some seasoning together, pour over the chicken and rub well into the slashes. Set aside.
4. 3 For the Pasta Salad: Bring a large pan of salted water to the boil. Add in the pasta and cook for nine min or possibly till al dente. Drain and leave to cold.
5. 4 Toss the aubergine, onion, garlic, red pepper, 2 tbsp oil and sea salt flakes in a small roasting tin and roast for 30 min. Remove and leave to cold.
6. 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 min. Turn over and cook for 10 min till golden brown and cooked.
7. 6 Whisk together the remaining extra virgin 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.

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