2 red peppers, diced<br />
200g fusilli pasta<br />
75g sun blushed tomatoes, chopped<br />
1 cooked chicken breast, diced<br />
25g spinach, chopped<br />
a little Parmesan cheese, shaved or grated<br />
4 tbsp fresh pesto<br />
1 tbsp rice wine vinegar<br />
1 tsp caster sugar<ol>
<li>Pre-heat the oven to 220C / 425F.</li>
<li>Toss the peppers in a little oil and season. Place in a roasting tin, roast for 15 to 20 minutes until tinged brown.</li>
<li>Cook the pasta in boiling water according to the packet instructions. Drain and refresh in cold water.</li>
<li>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.</li>
</ol>
Pasta, Pesto & Chicken Salad
If you’re looking for a cheesy treat then add mozzarella to this delicious lunchtime dish.
