Warm Chicken and Pasta Salad

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Serves: 4

Ingredients:

375g / 13 oz penne
100ml / 3 1/2 fl oz olive oil
4 long, thin aubergines, thinly sliced on the diagonal
2 chicken breast fillets
2 teaspoons lemon juice
15g / 1/2 oz flat-leaf parsley, chopped
270g / 9 3/4 oz chargrilled red pepper, drained and sliced
155g / 5 1/2 oz asparagus spears, trimmed, blanched and cut into 5/cm / 2 inch lengths
85g / 3 oz semi-dried tomatoes, finely sliced
grated parmesan cheese, (optional)

Method:

Cook the pasta in a large saucepan of boiling water until al dente. Drain, return to the pan and keep warm.

Heat 2 tablespoons of the oil in a large frying pan over high heat and cook the aubergine for 4-5 minutes, or until golden and cooked through.

Heat a lightly oiled chargrill pan or barbecue hotplate over high heat and cook the chicken for 5 minutes each side, or until browned and cooked through. Cut into thick slices.

Combine the lemon juice, parsley and the remaining oil in a small jar and shake well. Return the pasta to the heat, toss through the dressing, chicken, aubergine, pepper, asparagus and tomato until well mixed and warmed through. Season with black pepper. Serve warm with grated parmesan, if desired.

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