Name: Chicken pasta salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Boil
Ingredients: 1/2 pasta rice; fresh chillies 573; 1 chicken thighs skinned, chopped; 2 Tbs nomu pork rub; 1 Tbs nomu Spanish rub; wine white; butternut; 1/2 red pepper chopped; 1 courgettes sliced; mangetout; celery stalks sliced; fresh basil handful, sliced; fresh oregano handful; 1 lime; 1 lemon; 1 - 2 tsp balsamic reduction Verlaque Mango

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Ingredients (16)

1/2	pasta rice
	fresh chillies — 573
1	chicken thighs — skinned, chopped
2 Tbs	nomu — pork rub
1 Tbs	nomu — Spanish rub
	wine — white
	butternut
1/2	red pepper — chopped
1	courgettes — sliced
	mangetout
	celery stalks — sliced
	fresh basil — handful, sliced
	fresh oregano — handful
1	lime
1	lemon
1 - 2 tsp	balsamic reduction — Verlaque Mango

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Method:

Cook and rinse pasta rice.
Heat Olive oil in heavy pan.
Coat chicken pieces with pork rub and Spanish rub and fry until well done.
Add the splash of white wine to dissolve the coated frying pan and take off the heat.
Coat butternut, red pepper and courgette with olive oil and roast in hot oven
Mix all the above together.
Let it cool down a bit.
Then add the mange tout, celery, herbs, lime and lemon juice & Verlaque (no extra oil needed) and lastly a few dashes of Tabasco.

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