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Chicken and roasted pepper pasta salad

A lively summer salad packed with flavour.

Ingredients

  • 1 red and 1 yellow pepper, sliced in half and seeds removed
  • 1 large chicken breast
  • 200g fusilli pasta
  • 75g broccoli florets
  • 198g tin sweetcorn, drained
  • 2 spring onions, finely sliced
  •  ½ clove garlic, crushed
  • 40g rocket
  • Marinade
  • ½ tbsp olive oil
  • 1 tsp lemon juice
  • 1 small clove garlic, crushed
  • Dressing
  • ½ tsp Dijon mustard
  • 4 tbsp light olive oil
  • 3 tbsp white wine vinegar
  • 1 tbsp green pesto

Method

  1. Preheat the oven to 200°C/400°F/Gas 6. Place the peppers on a baking sheet and roast for 20-25 minutes until soft and the skins are brown.
  2. Cover the chicken with cling film and bash with a mallet to flatten it. For the marinade, mix together the oil, lemon juice and garlic. Pour over the chicken and leave for 20 minutes or covered overnight in the fridge.
  3. While the chicken is marinating, cook the pasta as per the on pack instructions. Steam the broccoli for 5 minutes or until tender. Drain and refresh under cold water, then set aside.
  4. Meanwhile, heat a little oil in a pan and fry the chicken for 4-5 minutes each side until cooked and no pink meat remains. Cut it into strips.
  5. Remove the peppers from the oven. Place in a bowl, cover with clingfilm and leave to cool. Once cool, peel off the skins and slice into strips.
  6. In a large bowl, combine the pasta, chicken, broccoli, peppers, sweetcorn, spring onions and garlic. Make the dressing by mixing the mustard, oil, vinegar and pesto together and pour over the salad. Toss together and marinate in the fridge for 1 hour. Chop the rocket leaves and fold into the salad to serve. Frog faces are optional!

Goes well with...

Torres Vina Sol Rosé

Torres Vina Sol Rosé

"Bright pink colour with fresh aromas of strawberry, cherry & floral hints. Fresh fruit flavours lead on to a smooth, rounded palate"

Perfect with..."Delicious with tapas, chorizo, or tomato based dishes"

Grape:
Tempranillo
Country:
Spain
Price:
£5 - £7
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4 Serves 4 people
20 Preparation time of 20 mins
30 Cooktime for 30 mins
437
Calories
24%
10g
Sugar
12%
16.6g
Fat
24%
2.2g
Saturate
11%
0.4g
Salt
10%
of your Guideline Daily Amount (GDA)

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