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Italian pan-fried vegetables with chicken and pasta

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Ingredients for 4 servings:

  • 1 kg chicken schnitzel or other meat
  • 1 bag of vegetables (pan-fried vegetables), frozen, Italian, approx. 500 g
  • 1 can of tomatoes, pureed, with herbs
  • 1 package of cream cheese with cherry tomatoes, approx. 200 g
  • 1 pinch(s) of pepper
  • 150 g pasta of your choice
  • Spice mix (grill spice mix)

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 30 minutes

Cut the meat into bite-sized, not too small pieces. Cook the pasta in salted water according to the package instructions until al dente. Season the meat with barbecue seasoning or to taste and sear in a deep pan until cooked through. Keep the meat warm. Cook the stir-fried vegetables in the pan for about 10 minutes, until the vegetables are tender. Stir in the passata and cream cheese. Check that the vegetables are cooked through. Add the meat and heat through. Stir in the cooked pasta and season with pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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