Penne with eggplant and chicken

Recipe by: Isabelle P


Main Courses   


1,10 lb (17,6 oz/500 gr) Penne pasta
14 oz (0,9 lb / 400 gr) chicken breasts
2 or 3 eggplant
2 onions
1 clove of garlic
2 tbsp thyme
grated parmesan
olive oil


- Cook the penne according to package directions
- Peel and chop the onions and garlic
- Wash the eggplant and cut into cubes
- Cut the chicken into small cubes
- In a skillet, sauté the onions in olive oil for a few minutes
- Add the garlic, parsley, thyme, chicken and eggplant and cook, covered, over low heat for 40 mins
- Mix together Penne and chicken mixture
- Serve with parmesan


Penne with eggplant and chicken

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