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  • 2 red peppers, diced
  • 200g fusilli pasta
  • 75g sun blushed tomatoes, chopped
  • 1 cooked chicken breast, diced
  • 25g spinach, chopped
  • a little Parmesan cheese, shaved or grated


  • 4 tbsp fresh pesto
  • 1 tbsp rice wine vinegar
  • 1 tsp caster sugar


  1. Pre-heat the oven to 220C / 425F.
  2. Toss the peppers in a little oil and season. Place in a roasting tin, roast for 15 to 20 minutes until tinged brown.
  3. Cook the pasta in boiling water according to the packet instructions. Drain and refresh in cold water.
  4. Put the pasta, peppers, tomatoes, chicken and spinach into a bowl. Mix all of the dressing ingredients together, then pour over the pasta. Season well, then add the Parmesan.
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