Wholewheat Penne with Chicken
Bring a large pot of salted water to a boil. Add the pasta and cook according to
the package directions until al dente; reserve 160 ml of the pasta cooking water,
then drain.
While the pasta is cooking, heat the olive oil in a frying pan over medium-high
heat. Add the aubergine and 4 pinches of salt. Cook, stirring, until golden, 4 to 5
minutes. Add the courgette and 4 pinches of salt. Cook, stirring, until golden, 6
minutes. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften, 2
minutes. Add the chicken, reserved pasta water, and pasta. Cook over high heat,
stirring, for 3 minutes. Season with pepper and 4 pinches of salt. Garnish with
basil.
SERVES 2
115 g wholewheat penne pasta
2 tablespoons olive oil
250 g cubed aubergine
Coarse salt
250 g cubed courgette
150 g halved baby plum tomatoes
2 garlic cloves, minced
175 g cooked chicken breast, sliced
Freshly ground black pepper
Fresh or dried basil
515 CAL, 19 G FAT (3 G SATURATED), 39 G PROTEIN, 56 G CARB, 10
G SUGAR, 10 G FIBRE, 798 MG SODIUM PER SERVING
EXTRA VEGGIE POWER! After adding the olive oil to your pan, throw in
some chopped leeks. Stir a handful of rocket into the pasta before serving.