Chicken and avo pasta salad

On a warm summer evening, this easy-to-prepare salad is fresh, tasty and full of colour.


1 red pepper, deseeded and thickly sliced
1 red onion, thickly sliced
1 tbsp olive oil
300g penne pasta
4 skinless chicken breasts
2 tbsp each of thyme and oregano
Pinch dried chilli flakes
2 garlic cloves, crushed
150g pack cherry tomatoes, halved
1 avo

1. Heat oven to 220ºC. Mix the pepper and onion with one teaspoon oil and roast for 20 minutes.
2. Cook the pasta following pack instructions. Drain and set aside.
Lightly fry the chicken breasts in olive oil and garlic and herbs until cooked through.
Slice the chicken on a board; scrape into the pasta with any juices, plus the roasted onion and pepper and cherry tomatoes. Add spoon fills of avo and toss together and eat warm or cold.


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