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
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!