Mediterranean Chicken & Veggie Pasta Bake

Mediterranean Chicken & Veggie Pasta Bake (serve 6-8)

Ingredients:

• 500g chicken thigh fillets, diced

• 500g pasta (penne or spirals hold sauce well)

• 2 tbsp olive oil

• 1 large onion, diced

• 3 cloves garlic, minced

• 2 capsicums (any colour), sliced

• 2 medium zucchinis, diced

• 1 medium eggplant, diced

• 1 can (400g) crushed tomatoes

• 2 tbsp tomato paste

• 1 tsp dried oregano

• 1 tsp dried basil

• 1 tsp smoked paprika

• Salt & pepper to taste

• ½ cup plain Greek yoghurt (or light sour cream for creaminess)

• ½ cup grated cheese

• Fresh parsley (optional, for garnish)

Method:

1. Boil pasta in salted water until just undercooked (it will finish in the oven). Drain and set aside.

2. In a large pan, heat 1 tbsp olive oil. Season chicken with salt, pepper, and paprika. Cook until browned and just cooked through. Remove and set aside.

3. In the same pan, add another tbsp olive oil. Cook onion, garlic, capsicum, zucchini, and eggplant until softened (about 8–10 mins).

4. Add crushed tomatoes, tomato paste, oregano, basil, salt, and pepper. Simmer 10 mins. Stir in yoghurt for creaminess.

5. Add pasta and chicken back in. Mix well.

6. Transfer to a large baking dish. Top with grated cheese. Bake at 180°C for ~20 mins until golden and bubbling.

7. Sprinkle with parsley for garnish.