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Wheat penne with chicken and grilled vegetables
Preparation time:
20 minutes
Cook time:
20 minutes
Ingredients
Metric
Imperial
| 450 g | 1 lb | fully cooked Premium chicken breast strips |
| 1 | 1 | red pepper, diced |
| 1 | 1 | green pepper, diced |
| 1 | 1 | onion, diced |
| 2 | 2 | zucchinis, cut in half-circles |
| 1 | 1 | eggplant, peeled and cubed (approx. 300 g) |
| 3 | 3 | garlic cloves, chopped |
| 1 kg | 2.2 lb | whole wheat penne |
| 4 | 4 | tomatoes, seeded and diced |
| 180 ml | 3/4 cup | fresh basil, cut into large pieces |
| 85 ml | 1/3 cup | grated parmesan |
| 60 ml | 1/4 cup | olive oil |
| - | - | Salt and pepper |
Preparation
• Preheat the oven to 220°C (425°F).
• In an ovenproof dish lined with parchment paper, place the peppers, onion, zucchini, eggplant and garlic. Pour in 30 ml (2 tbsp.) olive oil, along with the salt and pepper. Mix well.
• Cook in the oven for 20 minutes, stirring twice during cooking. Set aside.
• Cook the penne following instructions on the packaging. Drain while putting aside 250 ml (1 cup) cooking water.
• Put the penne in a casserole dish, add the chicken, grilled vegetables, tomatoes and basil and mix well, pouring in enough of the cooking water to obtain a soft texture.
• Serve sprinkled with grated parmesan.
• In an ovenproof dish lined with parchment paper, place the peppers, onion, zucchini, eggplant and garlic. Pour in 30 ml (2 tbsp.) olive oil, along with the salt and pepper. Mix well.
• Cook in the oven for 20 minutes, stirring twice during cooking. Set aside.
• Cook the penne following instructions on the packaging. Drain while putting aside 250 ml (1 cup) cooking water.
• Put the penne in a casserole dish, add the chicken, grilled vegetables, tomatoes and basil and mix well, pouring in enough of the cooking water to obtain a soft texture.
• Serve sprinkled with grated parmesan.
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