4 skinless chicken fillets, cut into chunks
1 red or yellow pepper, seeded and cubed
1 zucchini, cut into chunks
1 eggplant, cut into chunks
2 firm tomatoes, halved
salt and black pepper
2 tbsp oil
400g gluten free pasta shapes
100g basil leaves to serve
Serves - 4
Put the vegetables on a roasting pan and drizzle with most of the oil.
Season with salt and pepper and place under a hot grill for 5 - 10 minutes, turning occasionally, until softened and slightly charred.
Wipe a large frying pan with the remaining oil, heat the pan and add the chicken pieces.
Cook over a high heat for about 4 - 5 minutes, turning the chicken frequently until it is golden brown all over.
Meanwhile, cook the gluten free pasta as per pack instructions in a large pan of boiling water. Drain and return to the pan.
Add the charred vegetables and chicken to the pasta and toss. Serve with a herb garnish.
Recipe adapted from: Good Food