Description
Our family is at a premium pasta. There are many recipes on how to improve, but this option is one of the favorite. Still I did it on the "eye", but the competition requires...
Ingredients
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Chicken breast
2 piece
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Eggplant
1 piece
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Onion
1 piece
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Pasta
300 g
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Cherry tomatoes
10 piece
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Basil
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Broth
0.5 cup
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Olive oil
1 Tbsp
Cooking
Eggplant cut into small cubes, season with salt and allow to rest for about 20 minutes.
While the eggplant is resting, boil macaronia products until al dente ( look at package). I took the fusilli, but you can and bows and Penne, but not great and not spaghetti.
Breast, cut into strips and quarter the onion rings. Fry the onions until Golden colour with a tablespoon of olive oil.
To the onions add the chicken breast. Sauté until soft.
Add the eggplant, lightly fry and add the broth. Season with salt and pepper to taste. I add the coriander and dry Basil (not necessary, but I like it better). You can also add rosemary, oregano, what your heart desires.
Simmer until tender the eggplant and add the pasta. Add cherry tomatoes and leave on the heat for no more than 5min. Serve hot. Before serving, sprinkle with fresh Basil.
Over time we have a disagreement about adding cherry. My husband and daughter prefer when I add the cherry tomatoes, cut in halves before adding the broth. (This option is not present, alas). Me and my son like to add cherry intact, at the end of quenching. But both options are tasty. Bon appetit!
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