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Colorful vegetable noodles with chicken

updated

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Ingredients for 4 servings:

  • 400 g pasta, colored
  • 3 spring onions
  • 1 large eggplant(s)
  • 1 pack of Italian vegetables, frozen, 480 g
  • 3 chicken breast fillet(s), ready fried
  • 6 tbsp tomato paste
  • 200 ml broth
  • oregano
  • Thyme
  • Garlic
  • salt and pepper
  • possibly sauce thickener
  • oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the pasta al dente. In the meantime, slice the spring onions into rings and finely dice the eggplant. Fry them in a pan with the frozen vegetables in a little oil until the vegetables are tender. Deglaze with the broth and stir in the tomato paste. Season generously with herbs and spices. Cut the meat into thin strips, mix with the pasta, and heat everything briefly.

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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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