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Ingredients
Pasta with Chicken, Vegetables, and Mozzarella
- 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 Tbsps olive oil
- 100 milliliters white wine
- 1 tsp dried thyme
- 400 grams Fusilli
- 150 grams Mozzarella
- butter (for the mold)
- 3 Tbsps chopped parsley (for garnish)
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.
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.
(Percentage of daily recommendation)
| Calorie | 647 cal. | (31 %) | ||
| Protein | 45 g | (46 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 83 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.7 g | (32 %) |