Grilled Chicken and Vegetable Pasta

I’ve been on a sugar high of late and I’m slowly, but surely realising that this is not a very good thing. Although I keep telling my mum that I will be a more conscious eater once I hit the 25 mark, I know that starting sooner could only hold me in good stead. To move forth in this direction I cooked up some with grilled chicken and vegetable pasta, using very little oil and that too extra virgin olive oil.

Pasta with cream is not the ideal light food, but then I used only a few spoonfuls and lots of vegetables!

Yield: 4 servings

250g dried durum wheat pasta, boiled according to package instructions
300g tomatoes
A few sun dried tomatoes, chopped up
250g, baby aubergines, sliced
A splash of balsamic
300g chicken, boneless
5 tbsp cream (3 for marinating the chicken and 2 for the pasta)
1 onion, chopped coarsely
3 tbsp parsley, chopped
Extra virgin olive oil, a little at a time as required
Salt
Freshly ground pepper
Parmesan shavings, more for the table

For the chicken:

• Poke the chicken with a fork, rub it with sea salt and then add 3 tbsp cream. Let it sit for an hour on the counter top or in the fridge overnight.
• Next, heat the pan or a ridged grill pan if you have one (not necessary, but I *love* the beautiful lines that appear) and add a little oil. Place the chicken in the pan. Do not keep turning – let it cook through for a few minutes.This keeps the chicken moist and will help achieve uniform, distinct lines when using a grill pan. Let it cook for a few more minutes, until it’s not pink anymore.
• Remove from heat, and then slice the chicken into bite sized pieces or strips. Reserve for later.

For the vegetables:
Tomato: Peel (you have an aversion for skins like me) and deseed the the tomatoes and grill them until slightly tender, but still hold shape.

Aubergine: Wash the sliced aubergine with salt – I think I do this because gramma said it helps get rid of the bitter flavour that exists sometime. In a grill pan, heat a little oil and spread the sliced aubergine to cook. Sprinkle with sea salt and pepper and a splash of balsamic vinegar.
Once both are done, reserve for later.

Finally, for putting it all together:

• In a large pan or Dutch oven, heat 2 tbsp oil and add the chopped onion. Let it cook till it’s translucent.
• Add the reserved chicken and vegetables and the pasta and toss everything together.
• Sprinkle the chopped parsley. Season to taste. And serve with Parmesan shavings!