Chicken Pasta

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
By James Tanner
Chicken Pasta
  • Rating:
  • Serves: 1
  • Cook Time: 20 minutes
  • Prep Time: 15 minutes
  • Effort: easy



  • 150 g penne, cooked
  • 1 skinless boneless chicken breasts, cut into 4 strips
  • 2 tbsp olive oil
  • 1 shallot, finely sliced
  • 1/4 each of a red and green peppers, deseeded and sliced
  • 3 tbsp balsamic vinegar
  • 2 tbsp coriander, chopped
  • 2 tbsp parmesan, freshly grated
  • salt, and freshly ground black pepper


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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