Sunday night Pasta night. Had a craving for some vegetables (thanks Juice PLUS+! ) and needed some protein after my run, so decided to poach some chicken as well.

This capsicum ricotta creamy sauce is a real keeper. The ricotta through it makes it smooth and rich; but I think my favourite is the kick that big fat red chilli gave it! It's funny, I used to never put chilli in anything and now I love it.

Oh and I just had to add in the aubergine because it is so good roasted. But really, the sauce is so full of flavour that you don't even need it.

A healthy recipe from ZOMTBAKES

Ingredients
1 large red capsicum
1 large aubergine
1 onion
2 cloves of garlic
1 large red chilli
1 chicken breast
3 bay leaves
1/2 cup smooth low fat ricotta
salt & pepper to taste
wholemeal pasta

Method
Poached the whole chicken breast in boiling water with the bay leaves for about 10-15minutes; you will know when it is cooked because it will fill firm to the touch. Remove from heat and allow to cool before shredding into small pieces.

Cut the aubergine in half length ways, and place on an oven tray along with the whole capsicum, chilli, whole onion and garlic. Drizzle liberally with a good olive oil and roast until well cooked, the capsicum skin is fine if it blackens.


When the capsicum cools enough to handle, remove the skin and the seeds. Chop the capsicum and onion into chunks, and add to a processor or blender with the chilli, garlic and ricotta (who needs cream?) Blend on a pulse setting until nice and creamy. (Add a little bit of milk if you want the mixture a bit more liquidy.)

Cut the eggplant in bit sized chunks and combine through cooked wholemeal pasta with the shredded chicken. Pour all that delicious spicy sauce over and mix well. Heap messily into bowls and EAT. YUM.