Charred Vegetable and Chicken Pesto Pasta

334

Serves 4
Prep Time 10 minutes
Cooking Time 50 minutes

Serves 4
Prep Time 10 minutes
Cooking Time 50 minutes
Easy

2 small red peppers, halved and seeded
sunflower oil, for cooking
4 chicken breasts, butterflied
lemon juice, to taste
1 large red onion, cut into wedges
4 sweetcorn cobs, cooked
olive oil, for drizzling
2 cups (500ml) FATTIS & MONIS Wholewheat Screws
125g red pesto
½ teaspoon (3ml) dry chilli flakes (optional)
handful basil leaves

  1. Preheat oven to 220°C. Place the peppers on a baking tray, skin side up and drizzle with oil. Roast for about 30 minutes until slightly charred. Place the peppers in a bowl, cover with plastic wrap and set aside for 10 minutes. Gently rub the skins off the peppers and tear into pieces.
  2. Meanwhile, heat a griddle pan over high, rub the chicken with oil and cook for about 3-4 minutes per side until cooked. Season. Squeeze some of the lemon juice over and season while cooking. Shred.
  3. Drizzle the onions and corn with oil and cook on the same griddle pan, in batches, until charred. Cut the kernels off using a sharp knife.
  4. Cook the FATTIS & MONIS Wholewheat Screws according to packet instructions. Drain and mix the pesto through the pasta. Pack the pasta, peppers, corn, onion and chicken in a serving dish and squeeze more lemon juice over to taste.
  5. Drizzle with oil and sprinkle the chilli flakes and basil over. Serve warm or at room temperature.