2. Bring a saucepan of water to the boil. Add pasta and cook according to packet instructions or until al dente. Drain.
3. Thinly slice chicken, pick basil leaves and halve bocconcini (optional).
4. Squash tomatoes with a fork and add another sachet of balsamic dressing. Add pasta, chicken, basil leaves, bocconcini and spinach leaves. Toss well.
5. Season with salt and pepper to taste. Serve at the table.
Add in whole springs of thyme and remove at step 4, just prior to squashing the tomatoes.
Red onion, 1
Balsamic dressing, 2 sachets
Thyme, 1/2 packet *
Rigatoni pasta, 1 packet (500g)
Roast chicken breast, 1
Basil, 1 packet
Bocconcini, 1/2 tub *
Baby spinach, 1 bag (60g)
FROM YOUR PANTRY
Olive oil, salt, pepper