3 tbsp olive oil
2 chicken breasts, diced
1 tbsp garlic infused oil
300g/10½oz gluten free penne
400g tin chopped tomatoes
2 tbsp extra virgin olive oil
½ tsp chili paste, or to taste
1 red pepper, cut into long slices
1 zucchini, sliced
1 eggplant, diced
freshly ground black pepper
4 tbsp freshly grated Parmesan, to serve
Bring a large saucepan of salted water to the boil. Add the gluten free penne and cook according to the packet instructions, normally 10–12 minutes.
Heat a large saucepan. Add the oil, when hot add the diced chicken, peppers, eggplant and zucchini, cook and stir for 10 minutes.
Add the tomatoes and garlic infused oil stir well, then bring to the boil over a medium heat. Simmer for 5 minutes.
Drain the penne, reserving a little of the water, then tip the gluten free pasta into the sauce and stir.
Add a couple of spoonfuls of pasta water to the pan, then season well with black pepper. Serve sprinkled with grated Parmesan.
Recipe adapted from: Good Food