Toss 450g small skinless, boneless chicken breasts with 1 tbsp olive oil and ó tsp each salt and pepper. Braai over medium coals for 15 to 20 minutes or until cooked through, turning once. Combine 450g tomatoes, chopped; . cup pitted kalamata olives, chopped; . cup packed fresh parsley, chopped; 2 tbsp capers, drained and chopped; 2 cloves garlic, crushed; 2 tbsp olive oil; 1 tbsp red-wine vinegar; and . tsp salt. Thinly slice chicken; add to bowl with tomatoes along with 450g rigatoni, cooked, tossing until well combined.
EACH SERVING About 1 990kJ, 27g protein, 61g carbohydrate, 14g fat (2g saturated), 4g fibre, 660mg sodium