Pasta Salad with Chicken, Tomato and Eggplant

Ingredients

• Chicken Breast150 g
• Pasta1/2 cup (80 g)
• Eggplant1 cup (90 g)
• Garlic1/2 clove (2 g)
• Tomato1/2 count (65 g)
• Parsley1 tablespoon (4 g)
• Oil1 tablespoon (10 ml)

Instructions

1. 1

   Step 1

   For this recipe you need to marinate the chopped eggplants in salt for 10 minute. Then wash and drain.

2. 2

   Step 2

   Boil the pasta in water with a little salt following the time indicated on the package. Once done, remove and drain.

3. 3

   Step 3

   Separately, place a pan over high heat and add half of the oil. In the meantime, cut the chicken into bites and add salt and pepper.

4. 4

   Step 4

   Once heated, add the chicken to the pan and cook for 3-4 minutes and stir occasionally.

5. 5

   Step 5

   Meanwhile, chop the garlic and drain the eggplans.

6. 6

   Step 6

   Add the garlic and eggplant to the pan and cover. Cook together with the chicken for 5-6 minutes and stir occasionally.

7. 7

   Step 7

   Once done, remove from heat. Add salt if required.

8. 8

   Step 8

   Cut the tomato and place on a plate with the chicken, pasta and eggplant. If you wish, you can add tomato.

9. 9

   Step 9

   Season with the remaining oil and chopped parsley.

10. 10

    Step 10

    Serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

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