350 g fusilli
1 chicken breast
1 small eggplant
1 red onion
2 cloves garlic
1 tablespoon mac
2 tablespoons olive oil
salt and pepper
We boil the chicken breast together with the finely chopped carrot, in salted water. After boiling, remove the meat and cut into strips.
Cut the zucchini and eggplant into cubes. Finely chop the onion. Put them in a pan, add the olive oil and heat them a little.
Add the boiled carrot and a part (1 cup) of the soup. Cover with a lid and let it boil for a while.
After the juice has dropped a little and the vegetables are almost cooked, add the meat strips, poppy seeds and crushed garlic. Homogenize, adjust the taste of salt and pepper.
Meanwhile, boil the pasta in salted water and then add them to the pan over the vegetables.
I cooked the pasta for 8 minutes, according to the instructions on the package. And I rinsed them with cold water. 😀 We don't like sticky pasta, that's our fault. :))