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🍽️ Chicken Spiral Pasta with Roasted Vegetables and Cheese

707 kcal · 30 min · 4 servings

Ingredients

• 2 Onions
• 2 Garlic cloves
• 150 g Carrots
• 250 g Eggplants
• 150 g Peas (frozen)
• 400 g Chicken breast fillet
• Salt
• Pepper (from the mill)
• 2 tbsp Olive oil
• 100 ml White wine
• 1 tsp dried Thyme
• 400 g Fusilli
• 150 g Mozzarella
• Butter (for the dish)
• 3 tbsp chopped Parsley (for garnish)

Instructions

1. 1. Peel the onions and garlic and chop them finely.
2. 2. Peel the carrots and cut them into small cubes.
3. 3. Wash the eggplant, remove the green stem, and cut it into cubes as well.
4. 4. Let the peas thaw.
5. 5. Wash the chicken breast fillets and pat them dry with a kitchen towel.
6. 6. Cut the meat into bite-sized pieces.
7. 7. Season the chicken with salt and pepper.
8. 8. Heat the olive oil in a large pan.
9. 9. Fry the chicken briefly on all sides until seared.
10. 10. Remove the meat from the pan and set it aside.
11. 11. Add the chopped onions and garlic to the hot pan.
12. 12. Sauté the vegetables until translucent.
13. 13. Add the carrots, eggplants, and peas to the pan.
14. 14. Deglaze the mixture with white wine.
15. 15. Season with thyme, salt, and pepper.
16. 16. Preheat the oven to 180 degrees Celsius with top and bottom heat.
17. 17. Cook the spiral pasta in plenty of salted water according to package instructions until al dente.
18. 18. Drain the pasta and rinse it briefly with cold water.
19. 19. Cut the mozzarella into small cubes.
20. 20. Grease a baking dish with some fat.
21. 21. Mix the pasta with the vegetables, meat, and mozzarella.
22. 22. Taste the mixture again and adjust seasoning with salt and pepper.
23. 23. Fill the mixture into the prepared baking dish.
24. 24. Bake the dish in the preheated oven for 10 minutes.
25. 25. Sprinkle the finished dish with chopped parsley.
26. 26. Serve the dish hot.

Nutrition per serving

• kcal: 707
• Protein: 47 g · Fett/Fat: 18 g · Carbs: 82 g