chargrilled vege and smoke chicken pasta

This recipe is totally flexible – in the cooler months you can remove some of these summery vege and even include oven roasted carrot slices and parsnip – even add steamed broccoli – just be creative and the sauce will hold it all together.


1/2 capsicum, deseeded and thinly sliced

2-3 courgettes, thinly sliced

½ medium eggplant, thinly sliced

Olive oil spray

Salt and pepper

1 medium onion, finely chopped

Olive oil

3-4 cloves garlic, finely minced

3 rashers bacon, rind removed and finely diced

1 cup sliced mushrooms

1 Tbsp Balsamic vinegar or lemon juice or red wine

2 -3 Tbsp finely chopped thyme/basil/ or oregano

410g can seasoned tomatoes

1 generous Tbsp pesto

250g lite crème fraiche

200g cooked pasta shells

1 smoked chicken breast, chopped

1 cup finely chopped fresh parsley

½ cup crumbled feta cheese

Salt and pepper



  1. Grill the first three ingredients, after you have sprayed with a light coating of olive oil.  Once lightly coloured, remove from heat and allow to cool slightly; cut eggplant and courgettes into smaller pieces.  Season very lightly and reserve.
  2. In a fry pan, sauté the onion gently in a little olive oil and when softened and translucent add the garlic and bacon.  Take care to ensure the garlic does not burn.
  3. Add the next five ingredients and when mushrooms have softened, add the crème fraiche. Mix gently and bring back boiling point; add the cooked pasta and smoked chicken finally just prior to serving the chopped parsley.  Scatter crumbled feta over the pasta.  Season if necessary.