Servings: 4
Preparation: 10 minutes
Cooking: 20 minutes
Ingredients
4 Quebec chicken breasts
120 ml (8 tbsp) olive oil
5 ml (1 tsp) Provencal herbs mix
125 ml (½ cup) chicken broth
2 cloves garlic, minced
1 onion, minced
1 eggplant, cubed
30 ml (2 tbsp) tomato paste
125 ml (½ cup) red wine
3 tomatoes, diced
60 ml (4 tbsp) pitted black olives
60 ml (4 tbsp) whole capers
60 ml (4 tbsp) balsamic vinegar
8 basil leaves, chopped
5 ml (1 tsp) oregano
4 portions cooked pasta
qs parmesan, grated
Salt and pepper to taste taste
Preparation
In a hot pan, brown the chicken breasts in 30 ml (2 tbsp) of olive oil, 2 minutes on each side.
Add the herbes de Provence, salt, pepper and mix.
Add the broth, 1 clove of garlic, cover and cook over medium heat for 10 minutes.
In the meantime, in another hot pan, brown the onion and eggplant in the remaining oil for 4 minutes.
Add the tomato paste, red wine, tomatoes, olives, capers, balsamic vinegar, basil, oregano and cook over medium heat for 10 minutes.
Add the pasta to the vegetables and mix. Check the seasoning.
Slice the chicken breasts and add them to the pasta. Sprinkle with parmesan before serving.
