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Conchigliette is a lovely teeny tiny pasta shell that absorbs all the delicious, slightly creamy ingredients ... I love this recipe, hope you do too. Here's what you will need (serves 8 as a side, 4 as a main):


  • 250g pack of conchigliette

  • 3 chicken fillets

  • 3 tablespoons marinade

  • 1 tablespoon olive oil

  • 4 tablespoons sweet chilli sauce

  • 4 tablespoons mayo or creme fraiche

  • Pack of cherry tomatoes

  • 2 small red onions cut small


pasta-salad << Back to Recipes

A lovely summer pasta salad, fabulous for eating alfresco because of its gutsy flavours ... adapt any of the ingredients to suit your diet, I would love everyone to try this.


Pre-heat your oven to 220 degrees & in a small roasting dish coat the chicken fillets with the marinade & cook for 25 minutes, leave to one side to rest (it is really important to cook in a small ovenproof dish so the chicken cooks in the marinade otherwise, the marinade will disperse & burn). Meanwhile, place the pasta into a pan of lightly salted boiling water, reduce the heat a little & cook until al dente then drain, rinse & leave to dry in a colander, stirring every so often to release any water.


Once the chicken has cooked & cooled slightly, cut each fillet into small squares slicing lengthways then across into small cubes & stir in all the chicken juices (this is the most important bit).


Mix all the ingredients together in a large mixing bowl & serve with a few basil leaves if desired.


This is a deliciously great dinner party, bbq, tea time, lunch box, picnic, supper, buffet or any time dish or as a side with steak, pork chops, lamb etc & so economical & easy too! Goes down great with a nice cold beer!