Chicken Pasta Recipe with Tomato & Eggplant

Ingredienti

• 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

Preparazione

1. 1

   Cook 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. 2

   Pat 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. 3

   Set 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. 4

   Place 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. 5

   Fold in the pasta and toss together for 1 – 2 minutes then remove from the heat.

6. 6

   Slice the chicken and fold it into the pasta! Garnish and enjoy!