Ingredients
175 g. tricolor spirals pasta or shells
1 tbsp. olive oil
1 garlic clove, crushed
2 whole red chilies, crushed
4 spring onions
1\2 green bell pepper
1\2 red bell pepper
1\2 yellow bell pepper
150 g. cherry tomatoes
10-12 pitted black olives
200g. roast chicken
2 tbsp. walnuts
a few mint leaves, finely chopped
Method
1. Cook pasta in boiling salted water for 10 to 12 minutes or according to the packet instructions.
2. Meanwhile gently heat the oil in a small pan, add garlic and cook for 1 minute. Add crushed chilies, stir once and turn off the heat.
3. Drain the pasta and place in a large mixing bowl and pour over the garlic mixture and toss well. Keep aside to cool.
4. Slice the spring onions and bell peppers. halve the cherry tomatoes and olives. Cut the chicken into thin strips. Add these to the cooled pasta and season with salt and pepper
5. Put into a serving bowl and sprinkle with chopped mint and walnuts
175 g. tricolor spirals pasta or shells
1 tbsp. olive oil
1 garlic clove, crushed
2 whole red chilies, crushed
4 spring onions
1\2 green bell pepper
1\2 red bell pepper
1\2 yellow bell pepper
150 g. cherry tomatoes
10-12 pitted black olives
200g. roast chicken
2 tbsp. walnuts
a few mint leaves, finely chopped
Method
1. Cook pasta in boiling salted water for 10 to 12 minutes or according to the packet instructions.
2. Meanwhile gently heat the oil in a small pan, add garlic and cook for 1 minute. Add crushed chilies, stir once and turn off the heat.
3. Drain the pasta and place in a large mixing bowl and pour over the garlic mixture and toss well. Keep aside to cool.
4. Slice the spring onions and bell peppers. halve the cherry tomatoes and olives. Cut the chicken into thin strips. Add these to the cooled pasta and season with salt and pepper
5. Put into a serving bowl and sprinkle with chopped mint and walnuts
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