Penne salad with eggplants and chicken

With summer, the desire for salads returns and my favorite are pasta salads! For a small change, here is a recipe that combines al dente pasta, tender eggplant and chicken, all seasoned with Parmesan shavings.

Penne salad with fondant eggplant and chopped chicken

Preparation time: 10 minutes

Cooking time: twenty minutes

Total time: 30 minutes

portions: 4

  • 400 g feather
  • two eggplant
  • 250 g chicken
  • 100 g Parmesan in shavings
  • one nail Garlic
  • two branches basil
  • olive oil
  • salt and pepper
  • Finely chop the garlic clove and cut the eggplant into small cubes. Heat a little olive oil in a pan and gently brown the eggplant with garlic until tender. Salt and pepper

  • Meanwhile the penne "al dente" cooks. At the end of cooking, pass them under cold water before draining, then put them in your salad bowl and sprinkle with 3 tablespoons of olive oil. Mix well and reserve.

  • Put the eggplant and chicken in the bowl with the penne. Add the finely chopped basil leaves. Place on plates and sprinkle with Parmesan shavings.