Ingredients
- 200g chicken breast ( free range)
- 250g Penne Pasta
- 1 egg plant
- 2 carrots
- 125 g pumpkin
- 2 large onions
- 4 cloves of garlic
- salt and pepper
- vegetable oil
- butter
- 100ml of milk
For Garnishing
- Olive oil
- Parmesan cheese
Method
- First cut the chicken into cubes and marinate it in salt and pepper, then heat the pan on medium heat add some oil and caramelize it for a few minutes then add some more oil and cook until its crispy and soft, finish it off with some butter. then separately fry some finely chopped onions and garlic and mix them with the cooked chicken and set it aside.
- Next cut the Aubergine into thin equal size strips and mix with salt, turmeric powder ( a tiny amount). then slice half an onion fry them with some chopped garlic while its cooking add the aubergine strips and allow them to be sauted in the oil in the pan. then add a small amount of water and allow the aubergines to cook until they are soft and tender. set it aside
- Next grate the pumpkin and the carrots finely and cook in a teaspoon of oil and a knob of butter, while its cooking and has almost lost is rawness add the milk and cook until the carrot and the pumpkin as very soft and tender. add some salt and pepper to taste. set it aside.
- next cook the penne pasta in boiling salted water until soft and al dente, then drain the water and rinse it cold water to retain the al dente texture of the pasta.
- To serve smother the plate with the pumpkin carrots sauce, then add the pasta on top, then add the aubergines and add the remaining of the sauce and top it off with the chicken, finely add a few drizzles of olive oil and grate Parmesan cheese or any textured cheese on top.... serve immediately
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