Pasta with Chicken, Vegetables, and Mozzarella

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Pasta with Chicken, Vegetables, and Mozzarella
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Health Score:
8,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
Ingredients
2 onions
2 garlic cloves
150 grams carrots
250 grams Eggplant
150 grams Peas (frozen)
400 grams Chicken breasts
salt
freshly ground peppers
2 tablespoons olive oil
100 milliliters white wine
1 teaspoon dried thyme
400 grams Fusilli
150 grams Mozzarella
butter (for the mold)
3 tablespoons chopped parsley (for garnish)
How healthy are the main ingredients?
Chicken breastEggplantcarrotMozzarellaolive oilparsley

Preparation steps

1.

Peel the onions and garlic. Finely chop. Peel and dice the carrots. Rinse the eggplant, remove the stalk, and cut into cubes. Thaw the peas. Rinse the chicken breasts, pat dry and cut into bite-sized pieces. Season with salt and pepper and sear in the hot oil on all sides. Add the onions and garlic. Cook until translucent and then add the carrots, eggplant, and peas. Pour in the white wine and season with thyme, salt, and pepper.

2.

Preheat the oven to 180°C (approximately 350°F). Cook the fusilli in plenty of salted water according to the package directions until al dente. Drain and rinse with cold water. Cut the mozzarella into small cubes. Grease a baking pan with butter. Mix the pasta with the vegetables, the meat, and the mozzarella. Season to taste and transfer to the pan. Bake in the preheated oven for 10 minutes. Serve sprinkled with chopped parsley.