1 red pepper, deseeded and thickly sliced 1 red onion, thickly sliced 1 tbsp olive oil 75g fusilli pasta 1 skinless chicken breasts 1 tbsp thyme 1 tbsp oregano 1 tsp dried chilli flakes 1 tbsp garlic powder 150g pack cherry tomato, halved 50g bag rocket 1 tbsp white wine vinegar
Heat oven to 220C/200C fan/gas 7. Mix the peppers and onion with 1 tsp oil and roast for 20 mins. Cook the 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, chilli and garlic 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 pasta with any juices, plus the roasted onion and pepper, cherry tomatoes, rocket, vinegar and seasoning. Toss together and eat warm or cold.