Tricolore pasta salad with herby chicken recipe

  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 608 calories / serving
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Preheat the oven to 150°C/gas 2. Scoop out the seeds of the tomato seeds using a tea spoon, toss in the oil, garlic and season, lay out cut side down on a oiled baking tray, roast in the oven for 30 minutes turning ½ way through cooking. Mean while in a large pan of salted water cook the tricolore pasta according to the packets instructions. Drain, toss in 1 tbsp of the olive oil and set aside to cool.

Drizzle the 1tbsp of basil oil over the chicken, and coat in the chopped herbs, wrap loosely in foil and bake in the oven for 15-20 minutes or until the chicken is cooked through with no pink showing. Slice the cooked chicken, add to the pasta along with the roasted tomatoes, olivs and basil, whisk together the oil and balsamic pour over the pasta. Gently mix together all the ingredients, making sure everything is thoroughly coated, season and serve.

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For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 2 skinless chicken breasts
  • A hand full of basil, parsley and thyme leaves, roughly chopped
  • 300g tricolore pasta
  • 300g cherry tomatoes halve some, leave some whole
  • 1 clove of garlic crushed
  • 2tbsp olive oil
  • 50g (2oz) black olives
  • 125g  pack mini mozzarella pearls, drained
  • 2tbsp basil leaves shredded
  • 4tbsp basil oil
  • 1tbsp balsamic vinegar
  • parsley
  • thyme
  • Energy 2555kj 608kcal 30%
  • Fat 27g 39%
  • Saturates 7g 37%
  • Sugars 8g 9%
  • Salt 0.7g 12%

of the reference intake
Carbohydrate 64.2g Protein 31g Fibre 5.4g


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