1 tbsp olive oil
300g gluten free penne or fusilli pasta
4 skinless chicken breasts
2 tbsp each chopped thyme and oregano
1 tbsp garlic infused oil
1 bunch fresh basil
75g Toasted pine nuts
2 lemons - zest from one, juice from one - 1 sliced
50g bag rocket
1 tbsp white wine vinegar
Shaved Parmesan to serve
Heat oven to 220C/200C fan/gas 7. Cook the gluten free pasta following pack instructions. Drain and set aside.
Using a pestle and mortar, mix the basil, lemon zest, pine nuts and garlic infused oil.
Meanwhile put the chicken breasts between two sheets of cling film and bash with a rolling pin until they’re about 1cm thick.
Heat a griddle or barbecue and cook for 3-4 mins on each side.
Slice the chicken on a board, scrape into the gluten free pasta with any juices, plus the basil, rocket, lemon juice and seasoning.
Toss together and eat warm or cold. Top with parmesan and lemon wedges.
Recipe adapted from: Good Food