Chicken, Eggplant and Bell Pepper Pasta

Ingredients

• Spaghetti1/2 cup (80 g)
• Chicken Breast120 g
• Onion1/4 count (38 g)
• Eggplant1/2 cup (45 g)
• Red Bell Pepper1/4 count (30 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe, the eggplants need to be soaked in salt for 10 minutes. Then wash and drain well.

2. 2

   Step 2

   This way, you will remove the bitterness.

3. 3

   Step 3

   Boil the pasta in salted water according to the time indicated on the package. Once ready, turn off and drain.

4. 4

   Step 4

   Then heat the oil in a pan over high heat. In the meantime, cut the chicken into bites and add salt and pepper.

5. 5

   Step 5

   Once heated, add the chicken and cook for 3-4 minutes over medium heat. Stir from time to time until all its sides are seared.

6. 6

   Step 6

   In the meantime, chop the onion with the bell pepper.

7. 7

   Step 7

   Once the chicken is browned, add the remaining oil with the onion and stir-fry for 5 more minutes.

8. 8

   Step 8

   Then add the eggplant and bell pepper. If necessary, add some water.

9. 9

   Step 9

   Lower the heat and continue cooking for 7-8 minutes until the vegetables are soft.

10. 10

    Step 10

    Serve the pasta on a plate with the chicken, eggplant and bell pepper on top.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Chicken, Eggplant and Bell Pepper Pasta can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.