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Chicken and Vegetable Pasta

This is a quick and easy meal from the pantry, freezer, and fridge. In addition to it, I have added one can of cherries tomatoes, yellow bell pepper, carrots, and mushrooms.
The pasta looks vibrant and delicious and it’s really a comfort meal with protein and vegetables. Serve it with a glass of white wine. Let’s cook!!!


  • 350 g spiral pasta or your choice
  • 200 g sliced mushrooms
  • 6 small fresh cherries tomatoes, crushed
  • 3 small carrots, cut into bite-size
  • 2 chicken breasts skin off cut into bite-size
  • 1 can cherries tomatoes, crushed, plus 1/2 can water
  • half yellow bell pepper, cut into bite-size
  • half eggplant, cut into bite-size
  • 1 Tsp garlic minced
  • dash of balsamic vinegar
  • oil
  • salt
  • pepper
  • Garnish
  • parsley
  • chili flakes


  1. Bring saltwater to a boil. Add pasta and cook till al dente. Remove, drain and set aside.
  2. Heat a deep-frying pan on med heat and add oil. Then garlic minced fry until fragrant for about 2 minutes. Next, add carrots to fry for 4 minutes.
  3. Now add in eggplant, bell pepper, mushrooms, and fresh cherries tomatoes. Toss around to mix well and cook for about 5 minutes.
  4. Then add can cherries tomatoes, water, salt, and pepper to taste. Next, dash some balsamic vinegar and add cooked pasta. Toss and mix well until all incorporated.
  5. Spoon into individual bowls and garnish with parsley and chili flakes. Serve with white wine.

Note: you can use any vegetables you like. You can use pasta sauce. Paste or make your own sauce.