Ingredients

4 chicken breast fillets, poached
500g bowtie pasta
2 tablespoons olive oil
½ cup sliced black olives
½ cup thinly sliced sun-dried tomatoes
½ cup flat leaf parsley, chopped
salt and pepper

Roasted Capsicum Dressing
2 large cloves garlic
½ roasted red capsicum
3 egg yolks
1 cup olive oil
1 teaspoon salt
¼ cup RED CAYENNE CHILLI SAUCE

Cooking Instructions

Cut chicken into small bite-size pieces. Cook pasta until just tender. Drain well. Combine chicken and pasta in a large bowl and drizzle with 2 tablespoons olive oil. Let cool. Add olives, tomatoes, parsley and gently combine. Make roasted capsicum dressing and gently stir into pasta. Season to taste with salt and freshly ground black pepper.

Roasted Capsicum Dressing
Puree garlic in a processor. Add capsicum and process until smooth. Add egg yolks and blend. While the processor is running, slowly pour in olive oil through the feed tube. When sauce becomes thickened, stop machine and add salt and chilli sauce. Blend briefly to combine. Store any extra dressing not used for the salad in the refrigerator for up to 5 days.

 
MAKES
serves 6
 
ADVANCE PREPARATION
Can be prepared a day ahead and refrigerated.
 
VARIATIONS
Substitute fettuccine or penne. Add any roasted, marinated, blanched or raw vegetables that appeal to you along with assorted fresh herbs.