Chicken a la plancha, pasta salad

PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.

READY IN: 30 MINS

INGREDIENTS‭:‬

Chicken

Chimichurri base

Casarecce pasta

Tomato

Red onion (use ½ supplied)

Green capsicum (use ½ supplied)

Parsley (use ½ supplied)

 

PANTRY STAPLES‭:‬ Cooking oil, salt

YOU’LL NEED‭:‬ Flat char grill, barbecue or frying pan, saucepan, sieve or colander, knife, chopping board

ALLERGENS‭:‬ Garlic, onion, wheat, gluten

These instructions are to serve two people. When cooking for one, four or six the same techniques apply but the preparation and cooking times may change slightly

 

METHOD:

1. Preheat the oven to 210C fan forced.

2. Prepare the produce: Wash the vegetables. Dice the capsicums. Dice the tomatoes. Dice the onions. Chop the parsley.

3. Cook the chicken: Preheat a flat grill, barbecue or frying pan over medium heat. Drizzle the chicken with a little oil. Place the chicken skin side down. Place a heavy pan on the chicken to flatten it. Cook for 10 minutes each side or until cooked through.

4. Cook the pasta: Meanwhile, bring a saucepan of salted water to the boil over high heat. Put the pasta in the boiling water. Boil for 2 minutes or until almost cooked through.

5. Make the chimichurri: Combine the sliced parsley with the chimichurri base.

6. Make the pasta salad: Combine the pasta with the diced onions, capsicums, tomatoes and a couple of spoons of the mixed chimichurri.

7. To serve: Place the chicken onto serving plates. Top with the remaining chimichurri. Serve with the pasta salad.

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