Whole wheat pasta salad with chicken, corn and peppers

Ingredients

For 1 serving

• Whole wheat pasta70 g
• Chicken breast110 g
• Bell peppers80 g
• Canned sweetcorn40 g
• Arugula20 g
• Extra virgin olive oil2 teaspoons
• Lemon juiceto taste
• Saltto taste

Contains: gluten,

In season: June – September

Method

1. Bring a pan of water to the boil for the pasta and salt it once it boils; meanwhile heat a griddle or ridged pan over medium-high heat.
2. Add the wholemeal pasta and cook for the time on the packet, usually 10–12 minutes, until al dente; drain and cool under cold water, then drain well.
3. Meanwhile, if the chicken breast is thick, butterfly it or pound it to an even thickness; grill for 4 minutes per side, until golden and no longer pink in the centre; season with salt, let it cool slightly and cut into strips.
4. Wash the pepper, remove the seeds and pith and cut into roughly 1 cm dice; rinse and drain the sweetcorn; wash and dry the rocket.
5. In a bowl toss the pasta, chicken, pepper, sweetcorn and rocket with the olive oil, lemon juice and a pinch of salt.