Craving for pasta and got eggplant that is going to go off. Well, I found I got chicken breasts in my freezer. Took it out defrost and then cut into bite pieces and going to add it to my pasta.

This is a simple easy quick meal from pantry, freezer and fridge. In addition to it, I have added one can cherries tomatoes, yellow capsicum, carrots and mushrooms. The pasta looks vibrant delicious and it’s really a comfort meal with protein and vegetables. Serve it with a glass of white wine. Let’s cook!!!

Ingredients

350 g spiral pasta or your choice
200 g sliced mushrooms
6 small fresh cherries tomatoes, crushed
3 small carrots, cut into bite size
2 chicken breasts skin off, cut into bite size
1 can cherries tomatoes, crushed, plus 1/2 can water
half yellow capsicum, cut into bite size
half eggplant, cut into bite size
1 Tsp garlic minced
dash of balsamic vinegar
oil
salt
pepper

Garnish
parsley
chilli flakes (OPT)

Method

Bring salt water to boil. Add pasta and cook till al dente. Remove, drain and set aside. Heat a deep frying pan on med heat add oil. Then garlic minced fry until fragrant about 2 minutes. Next add carrots fry for 4 minutes. Now add in eggplant, capsicum, mushrooms and fresh cherries tomatoes. Toss around to mix well and cook for about 5 minutes.

Then add can cherries tomatoes water, salt and pepper to taste. Next dash some balsamic vinegar and add cooked pasta. Toss and mix well until all incorporated. Spoon into individual bowls and garnish with parsley and chilli flakes. Serve with white wine.

Note: You can use any vegetables you like. You can use pasta sauce. Paste or make your own sauce.

https://helenscchin.com/2020/05/22/chicken-and-vegetables-pasta/

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