Pasta gratin with chicken and roasted vegetables

A delicious pasta recipe with ingredients you surely already have at home, which makes it a simple and delicious recipe, perfect for celebrating any occasion. Pasta is always a good option when we are preparing a meal for many guests.

Ingredients

• 500 grams of chicken breast, cubed
• 3 red onions, quartered
• 1 bell pepper of each color, chopped
• 1 eggplant, cubed
• 1 zucchini, sliced into half-moons
• 3 garlic cloves
• 300 grams of mushrooms, sliced (thickly); if small, halved
• 2 teaspoons of olive oil
• 300 milliliters of tomato marinara base
• ½ cup of plant-based milk or cow's milk
• 2 teaspoons of cream cheese
• Mix of cheeses (parmesan, mozzarella)
• 2 teaspoons each of bay leaf, oregano, thyme, salt, paprika, and garlic powder

Preparation

1. Before starting, at least an hour ahead, marinate the chicken with the bay leaf, oregano, thyme, salt, paprika, and garlic powder.
2. In a hot Dutch oven, add the chicken cubes with the crushed garlic to sear them on all sides; once the chicken is golden, remove it.
3. Add the chopped vegetables, except for the mushrooms, sear them, and follow the same procedure.
4. Simultaneously, prepare the pasta according to the package instructions so that it remains al dente.
5. Once you have all the vegetables partially roasted, return them to the pot over high heat along with the chicken.
6. Add ½ cup of the pasta cooking water, 300 milliliters of tomato or homemade marinara base, ½ cup of plant-based milk, and cream cheese.
7. Now, add the mushrooms.
8. When it begins to boil, incorporate the pasta, stir well, and remove from heat.
9. Add the cheese mixture on top and bake for 20 minutes at 180°C/356°F.
10. If your oven allows it, turn on the broiler for the last 5 minutes for a crispy and delicious finish.

Recipe by @cookingwithstephie

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