100g/4oz short pasta shapes, such as fusilli or penne
500ml/18fl oz chicken stock
4 boneless skinless chicken breasts
1 red pepper, seeded and thinly sliced
1 yellow pepper, seeded and thinly sliced
20 sweet pickled peppers (Peppadew), sliced
100g/4oz cherry tomatoes, halved
4 sun-blush tomatoes, finely chopped
20 black olives, stoned
1 small red onion, finely chopped
2 x 20g packs fresh basil, roughly shredded
1 tbsp tiny capers, rinsed of salt or brine
1 quantity Sweet and spicy vinaigrette
Cook the pasta in boiling salted water according to
packet instructions until al dente. Drain and rinse with
cold water. Drain well again and tip into a large bowl.
Bring the stock to the boil in a medium saucepan.
Add the chicken breasts and immediately turn off the
heat, then cover the pan and leave undisturbed for
20 minutes. Meanwhile, add the peppers, tomatoes,
olives, onion, basil and capers to the pasta.
Remove the chicken from the stock, shred into pieces
and add to the pasta and vegetables. Pour over the
dressing and mix well.
Make the dressing, poach the chicken
and chop the vegetables the day before, then keep in
separate containers in the fridge. The salad can be
mixed together 2 hours before serving.
619 kcalories, protein 40g, carbohydrate 33g, fat 37g,
saturated fat 6g, fibre 5g, added sugar 2g, salt 2.78