Spiral Pasta with Chicken, Vegetables and Mozzarella

Ingredients

• 2 onions
• 2 Garlic cloves
• 150 g Carrots
• 250 g eggplants
• 150 g peas (frozen)
• 400 g chicken breast fillet
• Salt
• Pepper (freshly ground)
• 2 EL olive oil
• 100 ml White wine
• 1 TL dried thyme
• 400 g fusilli
• 150 g mozzarella
• butter (for the pan)
• 3 EL chopped parsley (for garnish)

Instructions

1. 1.

   Peel and finely chop the onions and garlic. Peel and dice the carrots. Wash the eggplant, remove the stem and dice it as well. Thaw the peas. Wash the chicken breasts, pat dry and cut into bite‑size pieces. Season with salt and pepper and sear in hot olive oil on all sides until lightly browned. Remove and set aside. Add onions and garlic to the pan and sauté until translucent; then add carrots, eggplant and peas, deglaze with white wine, and season with thyme, salt and pepper.

2. 2.

   Preheat the oven to 180°C (350°F) with upper and lower heat. Cook the fusilli in plenty of salted water according to package instructions until al dente. Drain and rinse under cold water. Dice the mozzarella into small cubes. Butter a baking dish. Combine the pasta with the vegetables, chicken and mozzarella; season again and fill the dish. Bake in the preheated oven for 10 minutes until bubbling. Sprinkle chopped parsley on top before serving.