4 boneless, skinless chicken breasts, cut in bite-size pieces
2 cloves garlic, crushed
125gm mushrooms, chopped
2 courgettes, sliced
1 small aubergine, cut in chunks
4 spring onions, sliced
1 red bell pepper, chopped
1 Tblsp capers, rinsed and chopped
1 Tblsp chopped parsley
1 ±400gm tin chopped tomatoes
500ml chicken stock
240gm pasta shells
Method
Cook the pasta in lightly salted boiling water until al dente.
Drain and keep warm.
Spray a large pan with non-stick cooking spray.
Dry fry the chicken until ‘sealed’ on all sides.
Add the garlic and mushrooms and fry for another 3 or 4 minutes.
Now add the courgettes, aubergine, onions and red pepper.
Add the tinned tomatoes and stock.
Cover and simmer for 5 minutes.
Stir through the parsley and capers.
Fold in the cooked pasta.
