Recipes
Warm roasted vegetable, chicken & pasta salad
Tossing the aubergine in a small amount of oil and baking it means it'll absorb much less oil than if fried.
Tossing the aubergine in a small amount of oil and baking it means it'll absorb much less oil than if fried.
Cook: 40 Mins
Serves: 4
Price: £1.96 per serving
Nutritional Information
Each 455g serving contains
Energy
1920kj
459kcal
1920kj
459kcal
23%
Fat
18g
18g
Med
26%
26%
Saturates
3.1g
3.1g
Med
15%
15%
Sugars
17.7g
17.7g
High
20%
20%
Salt
0.3g
0.3g
Med
5%
5%
3
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
422kj/101kcal
Typical energy values per 100g:
422kj/101kcal
Ingredients
2 aubergines
5 tbsp olive oil
2 yellow peppers, quartered and de-seeded
250g baby plum tomatoes, halved
200g Asda Extra Special Fusilli Giganti Pasta
2 tbsp balsamic vinegar
1 level tsp Asda Chosen by you Dijon Mustard
4 spring onions, trimmed and sliced
200g cooked chicken, without skin, torn into bite-sized pieces
Basil leaves,to serve
Method
1
Pre-heat the oven to 190C/170C Fan/Gas 5. Line 2 baking trays with baking paper. Cut the aubergine into 1.5cm cubes, discarding the ends, and put in a bowl with 2 tbsp of the oil. Toss so they're well coated, then spread on one of the baking trays and cook in the oven for 30 minutes.
2
Meanwhile, put the peppers on the other tray, skin side up. Cook in the oven for 20 minutes. Add the tomatoes, cut side up. Continue to cook for another 10 minutes until the skin on the peppers starts to brown. Remove the skin from the peppers and cut them into pieces.
3
Add the pasta to a large pan of boiling water. Bring back to the boil, stir once, then cook, uncovered, for 10 minutes or until just tender. Drain and tip into a large bowl.
4
Whisk the rest of the oil with balsamic vinegar and mustard. Season and toss with pasta, spring onions, chicken and roasted veg. Garnish each serving with small whole basil leaves.