recipes

chicken and roasted capsicum pasta

• 2 red capsicums, halved and stalks removed
• 2 Roma tomatoes, quartered
• 400g short pasta, such as penne
• 2 tablespoons olive oil
• 2 tablespoons malt vinegar
• 2 teaspoons tomato paste
• 2 tablespoons chopped oregano leaves
• 1 cup basil leaves
• 1 teaspoon caster (superfine) sugar
• sea salt and cracked black pepeper
• 200g cooked chicken breast fillet, shredded

Preheat oven to 200°C (390ºF). Place the capsicum and tomato on a baking tray and cook for 20 minutes or until the capsicum skin is black and tomato is tender. Allow capsicum to cool, peel, discard the seeds and chop. Set aside.
   Cook the pasta in a large saucepan of salted boiling water for 10–12 minutes or until al dente. Drain and return to the pan. Place the oil, vinegar, tomato paste, oregano, basil, sugar, salt and pepper in a bowl and stir to combine. Add to the pasta with the chicken, capsicum and tomato and toss to combine. Serves 4.