This recipe make a little bit of chicken go a long way by combining it with tasty vegetables and a bowl of freshly cooked pasta.
- 4tbsp olive oil
- 2 garlic cloves
- 1 red onion
- 250g skinless boneless chicken, cut into 1cm thick pieces
- 2 red peppers, deseeded and sliced
- 1 medium aubergine, sliced
- Salt and freshly ground black pepper
- 1tbsp clear honey
- 500g fresh farfalle pasta (pasta bows)
Heat half the oil in a large frying pan and gently fry the garlic, onion and chicken for 10 mins, stirring occasionally, until golden. Remove from the pan using a slotted spoon and keep warm.
In the same frying pan, heat the remaining oil and cook the peppers and aubergine for 10 mins, stirring occasionally, under lightly browned.
Return the chicken mixture to the pan and add plenty of seasoning and the honey. Continue to cook for a further 7-8 mins, stirring, until the chicken is cooked through and the vegetables are tender. Cover and keep warm.
Just before the chicken mixture is completely cooked, bring a large saucepan of lightly salted water to the boil and cook the pasta for 2-3 mins until just tender. Drain well for 5 mins, then return to the saucepan.
Just before serving, toss the chicken and vegetables into the pasta. Mix well and then pile into warm serving bowls. Serve immediately.
Top tip for making Chicken farfalle with sweet peppers and aubergine
This combination of pasta, chicken and vegetables is a simple mix; if you prefer something more saucy, add a can of chopped tomatoes to the mix when you return the chicken to the pan.