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, fill the pan back up with cold water & tip the pasta back in, stir well then drain in a colander, stirring every so often to release any water sitting in the pasta. 

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.

NOTES

This is a delicious dinner party, bbq, tea time, lunch box, picnic, supper, buffet or any time dish or as a side with steak, pork chops, lamb … so economical & easy too!