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