Chicken Pasta Recipe with Tomato & Eggplant

📝 Ingredients

• 2 oz pasta
• 6 oz chicken breast
• 1 teaspoon cumin
• pinch of sea salt & pepper
• 1 teaspoon butter
• 1/4 cup pasta water
• spray oil
• 1 serving homemade zaalouk
• parsley, finely chopped

👨‍🍳 Instructions

1. 1Cook pasta according to the instructions given on the package. Reserve about 1 cup of pasta water, drain the pasta and set aside. Cover with a cloth or towel.
2. 2Pat the chicken breast dry using a paper towel. Season the chicken breast and let it rest at room temperature for 20 minutes before cooking.
3. 3Set a cast-iron or carbon steel pan on medium-high heat. Once hot, spray with oil then add the chicken breast. Cook on each side for about 6 – 8 minutes, or until the outside is seared and the chicken is cooked through. Set aside to rest.
4. 4Place pan back on medium heat and add 1 teaspoon of butter to the pan. Once it melts, add zaalouk and a few tablespoons of the reserved pasta water, about 1/4 cup. Stir until emulsified.
5. 5Fold in the pasta and toss together for 1 – 2 minutes then remove from the heat.
6. 6Slice the chicken and fold it into the pasta! Garnish and enjoy!