Full ingredients list:
- 1 medium eggplant, sliced, cut lengthways into strips
- 500g cherry tomatoes, halved
- cooking oil spray
- ground black pepper, to taste
- 500g chicken breast fillets
- 1/3 cup (75g) basil pesto
- 350g penne pasta
- 40g parmesan, shaved
- basil leaves, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 200°C. Line two baking trays with baking paper. Arrange strips of eggplant onto one tray and tomatoes onto the other tray. Spray both trays with oil and sprinkle with pepper. Bake for 15–20 minutes, turning eggplant halfway through. Tomatoes should be softened and eggplant cooked through.
Step 2 Meanwhile, spray a large frying pan with oil and place over medium heat. Cook chicken for 5 minutes on each side, or until cooked through. Remove from pan and cut into slices. Keep warm.
Step 3 Cook pasta according to packet instructions. Drain and return to pan. Add pesto and stir to coat. Add tomato and eggplant; toss gently to combine. Garnish with parmesan and basil leaves before serving.
About this recipe
First published: March 2011