With just four days to go in the build up to the Cape Argus it’s time to up the carbo-loading schedule by a notch or two. Here is a quick and easy recipe to help you prepare for the big day.
Smoked chicken & vegetable penne
1 red onion
200g baby marrows
Small head of broccoli
200g baby tomatoes
30g eat.art Italian Caprese
Pepper to taste
2 smoked chicken breasts, sliced
500g penne pasta
Parmesan to taste, grated
Pre-heat oven to 180 degrees. Dice vegetables to similar sized pieces but leave baby tomatoes whole. Place in roasting dish with olive oil and three tablespoons of Italian Caprese and pepper to taste. Shake to ensure all vegetables are coated. Place in oven for 45 mins or until cooked through. Halfway through cooking time add sliced chicken to roasting pan.
While roasting the vegetables, bring water to a rapid boil, add a dash of olive oil and a tsp of salt. Add pasta, leave lid off and cook for 8 – 10 minutes. Drain and add to the pan with the vegetables and chicken, mix well and serve with grated parmesan.