1 red capsicum
1 Roast Chicken
500g penne pasta
1 tbs olive oil
2 garlic cloves, crushed
250g punnet cherry or grape tomatoes
100g baby Bocconcini, drained and sliced
1/3 cup baby canned asparagus
¼ cup chopped basil or parsley
Method
1. Cut flat sides from the capsicum. Lay on grill tray lined with foil. Grill until skin has blackened. When skin is black, wrap in foil, set aside to steam for 5 minutes. Peel and cut into strips.
2. Meanwhile, remove meat from chicken, discarding skin and bones, and shred.
3. Cook pasta in a large pan of boiling, salted water until tender. Drain. Cover to keep warm.
4. Heat oil in a frying pan. Add garlic and tomatoes. Cook for 2 minutes. Add chicken, capsicum, bocconcini and asparagus. Toss over heat until just warmed through. Add basil.
5. Divide pasta between serving plates and top with sauce. Drizzle with a little extra olive oil.
Nutritional Information Per Serve:
48g protein
23g fat (7.5g saturated fat)
92g carbohydrate
9g dietary fibre
3220 kJ (770 cals)
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