Grilled Chicken Pasta
1 chicken breast (approx. 200g)
1 tbsp extra virgin olive oil
2 tsp rosemary, finely chopped
2 bell peppers (yellow and red)
1 garlic clove, chopped
2 tbsp parmesan cheese (to sprinkle)
2K tbsp olive oil
1 tsp chilli flakes
Salt to taste
Coat the chicken breast with chopped rosemary and a tablespoon of extra virgin olive oil and keep aside for about 10 minutes.
Heat a non-stick pan and grill the chicken evenly on both sides till done. Cut into bite-sized cubes and keep aside.
Cut the bell peppers through the centre, deseed and cut them length-wise. Take a fresh pan, add two tablespoons of olive oil. Once hot, add the bell peppers and stir occasionally. Add 200ml water to the pan and reduce the flame to prevent overcooking. Cook for about 5 minutes with a lid on the pan.
Boil the penne in salt water till al dente. Drain excess water and add to pan containing the bell peppers. Also, toss in the chicken. Add half a tablespoon of olive oil, chopped garlic and salt to taste. Stir and take off the heat. Sprinkle the pasta with dry parmesan cheese. Optionally season with chilli flakes before serving.
European Art of Taste is a programme supported by the European Union and Italian government to promote food and wine from Europe in India.