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Chicken pasta

James Tanner from The Tanner Brothers
An inventive and colourful hot supper for one, combining cooked pasta with chicken and a zesty shallot, sweet pepper, coriander and balsamic dressing - from the Tanner Brothers

Chicken pasta

Method

1. Coat the chicken strips in 1 tablespoon of the oil, season and fry over medium-high heat for 6-8 minutes, until cooked through.

2. Heat the remaining oil in a separate frying pan and fry the shallot and peppers over medium-high heat for 4 minutes. Add the balsamic vinegar and cook, stirring, for a further 2 minutes.

3. Reheat the pasta in boiling water for 1-2 minutes, until hot. Drain well, then add to the pepper mixture. Mix together, add the coriander and spoon into a heatproof serving dish.

4. Sprinkle the surface with the grated Parmesan and cook under a preheated, hot grill for 1-2 minutes, just until the cheese melts. Serve hot.

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Serves: 1

Prep: 15 min
Cook: 20 min

Ingredients
150g penne, cooked
1 skinless boneless Chicken breast, cut into 4 strips
2 tbsp Olive oil
1 shallot, finely sliced
1/4 each of a red and green pepper, deseeded and sliced
3 tbsp Balsamic vinegar
2 tbsp Coriander, chopped
2 tbsp parmesan, freshly grated
Salt, and freshly ground black pepper