Title: Herb-Marinated Chicken with Puntaletta Pasta Salad
Categories: Fresh, Food
Yield: 4 servings

------------------------------FOR THE CHICKEN------------------------------
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

------------------------FOR THE PUNTALETTA PASTA SAL------------------------
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

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.