luxuriant, hearty pasta and fast recipe, summer with chicken and vegetables in tomato sauce. From radicio.com
Penne or other pasta of your choice: 500 g.
Ελαιόλαδο : 2 tablespoons
Chicken breast: 500 gr.
Green pepper: 1 moderate
Eggplant: 1 small
squash: 1 moderate
Slightly concentrated tomato juice: 500 g.
Salt, pepper: as you like
thyme: 1/2 teaspoon
Ζάχαρη : 2 – 3 pinches
Grated Parmesan: as much as you like for sprinkling (or other hard cheese of your choice)
Cut the chicken into pieces of 1 – 1,5 from. Clean the vegetables and cut into strips of peppers, thinly sliced zucchini and diced eggplant.
Put in a pan the olive oil over medium-high heat to burn and add the chicken and peppers. Stir regularly, until lightly browned chicken. Then add the eggplant and zucchini and continue cooking, per 3 – 4 minutes, stirring occasionally.
Then add the tomato, salt and pepper, thyme and a little sugar. Reduce the heat and cook until the sauce thickens, 12 minutes.
Meanwhile boil the pasta, according to the instructions of the package. Strain, pour over the sauce and serve immediately, with grated Parmesan.