1 red pepper, deseeded and thickly sliced

1 tbsp olive oil

300g gluten free penne or fusilli pasta

4 skinless chicken breasts

2 tbsp each chopped thyme and oregano

pinch dried chili flakes

1 tbsp garlic infused oil

150g pack tomatoes, halved

100g olives

50g bag rocket

Small bunch basil, torn

1 tbsp white wine vinegar


Heat oven to 220C/200C fan/gas 7. Mix the pepper with 1 tsp oil and roast for 20 mins.

Cook the gluten free pasta following pack instructions. Drain and set aside.

Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick.

Mix remaining oil, herbs, chili and garlic infused oil then rub all over the chicken.

Heat a griddle or barbecue and cook for 3-4 mins on each side.

Slice the chicken on a board, scrape into the gluten free pasta with any juices, plus the roasted pepper, tomatoes, olives,  rocket, vinegar, basil and seasoning. Toss together and eat warm or cold.

Recipe adapted from: Good Food

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