You will need:
- 1 2⁄3 kg chicken, roasted
- 60 ml olive oil
- 3 red onions , cut into wedges
- 60 ml balsamic vinegar
- 500 g penne pasta
- 100 g rocket (arugula)
- 100 g black olives
- 1 pinch of chilli flakes
Step 1:
Set the oven temperature to 180ºC (350ºF/ gas mark 4)
Step 2:
Place the onions on a baking tray lined with baking paper. Drizzle with a little olive oil and pour on the balsamic vinegar. Season with salt and freshly ground black pepper and mix well.
Step 3:
Place the onions into the middle of the oven and roast for 15-20 minutes, or until tender.
Step 4:
Bring a pan of salted water to the boil and add the pasta. Cook for 8-10 minutes or to your taste.
Step 5:
Remove the meat from the roasted chicken. Start by breaking the legs off, then cut the meat from the breast. Now use your hands to remove the rest of the meat from the bones and legs. Set aside meat for later.
Step 6:
When the penne is cooked, drain through a colander and leave to cool for 20 minutes.
Step 7:
Take the onions out of the oven and set aside to cool also for 20 minutes.
Step 8:
Into a bowl add the shredded chicken, roasted red onions and place the rocket on top. Add the black olives, chilli flakes and the pasta. Pour on the olive oil and season with salt and pepper. Mix thoroughly and serve.
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