Saffron Pasta with Chicken, Eggplant and Bell pepper
It’s a flexible recipe and complete meal loaded with protein, vegetables and carbs. Add some chicken on the side for extra protein and pine nuts on top for crunch.
The combination of sautéed eggplant & bell pepper offers a hearty texture to this special & colorful saffron pasta recipe. You can switch out the veggies for your favorites or whatever is available at your kitchen.
Steps to make this especial recipe by the method of Sun’s Secret Kitchen
- STEP 1:
At first, cut bell peppers into curved slices about 1-2 inches long. Then slice eggplant as you like.
- STEP 2:
Next, Preheat sauté pan to medium high. Coat chicken breast with 1 tbsp. olive or vegetable oil and season both sides with seasoned sea salt.
Cook for 7 minutes per side until cooked completely. Then, let rest for 5 minutes and then slice.
- STEP 3:
While chicken is resting, add 2 tbsp. olive oil to the pan and sauté vegetables over medium- low heat for 5-7 minutes.
At this stage, season with ½ tsp sea salt.
- STEP 4:
Add pine nuts and cook for about a minute until just toasted,
- STEP 5:
Meanwhile, cook saffron pasta and then add pasta to the sauté pan with the veggies. Add remaining 1 tbsp. olive oil and toss until well combined. As your preference, you can add seasoned sea salt to taste.
- STEP 5:
Serve saffron pasta and topped with vegetables and chicken slices and sprinkle grated parmesan cheese on top, of course, if desired.
Serve & Enjoy it! …
Cooking Notes & Tips:
- Note 1: Add a bit of saffron powder into your pasta water.
- Note 2 :Use saffron spray on regular linguini or fettuccine.
Saffron is one of the most important & special ingredient in this unique & delicious recipe, so it’s best to buy & use high quality. If your grocery store doesn’t carry it, we suggest to try our International food market in Sun’s Secret Website.