I hope you all had a really lovely bank holiday weekend, they are such a treat aren’t they?
After a busy weekend I usually chill in my house on the Monday, and cook up a feast to devour around 1pm-3pm.
With the weather being a lot warmer than us Brits can handle, I feel a roast dinner is a little heavy. So i knocked up an array of dishes, with the roast chicken being at the centre of the meal.
We also have a tomato, broccoli and parmesan pasta bake, roasted mixed peppers and a fresh crisp green salad.
Roast Chicken Pasta Salad
1 whole chicken
1 bag of fusilli pasta
1 red, green, and yellow pepper
1 broccoli head
Small carton passata
5 garlic cloves
A bag of mixed salad
3 tablespoon of parmesan
Bunch of basil
Salt & pepper
I thought I would jot this recipe down a little more informally than usual, as there are a number of dishes.
- Cut a green, red and yellow pepper and coat in a a teaspoon of olive oil, 2 crushed garlic gloves and roasted in the oven at 160°C (gas mark 5) for 15 minutes.
- Boil a bag of fusilli pasta in water (according to pack) and pop a head of sliced broccoli in for the last 3 minutes. Sieve water, and add a small carton of passata, a tablespoon of smoked paprika, salt and pepper and mixed through the parmesan ( 3 tablespoons, grated) and a bunch of chopped basil.
- For the chicken, i sliced a lemon in half, and popped both pieces in the carcass along with 3 cloves of garlic and I drizzled a little olive oil and salt and pepper over the top, then covered with tinfoil. I roasted for 1 hour, on 180°C (gas mark 6) and then I took the tinfoil off and roasted for a further 15 minutes.
- I served with a green salad and some beetroot.
As you can see it is so easy to make, and it really tastes as good as it looks.
Thanks for popping by, as always.