Vegetable pasta with chicken fillet

Ingredients for 2 servings:

• 200 g whole-wheat pasta, e.g., spaghetti
• 2 tbsp olive oil
• 2 onions, red
• 1 bell pepper(s), red
• 1 carrot(s)
• 100 g zucchini
• 100 g eggplant(s)
• 2 garlic cloves
• 4 tbsp vegetable broth (made from instant broth)
• 1 tbsp balsamic vinegar, white
• salt and pepper
• 2 tbsp parsley, chopped
• 150 g chicken breast fillet(s)
• 3 tbsp lemon juice
• ¼ chili pepper(s), red
• some sweet paprika
• some basil
• 1 tbsp pine nuts
• 2 tbsp Parmesan, sliced

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Cut the chicken fillet into strips or chunks. Cook the pasta al dente according to the package instructions. Finely dice the chili, mix with lemon juice and paprika, and season the meat. Slice the onion and pepper into strips, and dice the zucchini and eggplant. Slice the carrot using an asparagus peeler. Fry the vegetables in 1 tablespoon of oil until crisp, finely dice the garlic and add it, and stir in the vegetable stock. Season to taste with vinegar, salt, pepper, and parsley. Roast the pine nuts in a dry pan. Fry the meat in the remaining oil. Mix the drained pasta with the vegetable sauce. Arrange the chicken on top of the pasta. Garnish with basil and pine nuts. Sprinkle with Parmesan cheese and serve.