Chilli Lime Chicken And Pasta
|Chicken breast fillets||680 Gram (4 Pieces)|
|Cherry tomatoes||8 Large, halved|
|Baby rocket lettuce||100 Gram, torn (Use Leaves Only)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Drained capers||1 Tablespoon|
|Finely grated lime rind||2 Teaspoon|
|Fresh red chilies||2 Small, seeded, chopped finely|
Cook chicken on heated oiled griddle, in batches, until browned both sides and cooked through.
Cut chicken, on the diagonal, into lcm-thick pieces.
Cook the tomato halves, both sides, on same griddle until just soft.
Meanwhile, tear pasta into large, uneven pieces.
Cook pasta in large pan of boiling water, uncovered, until just tender; drain.
Divide pasta among serving plates; top with chicken, tomato and rocket, drizzle with combined remaining ingredients.