Recipe type: main dish

Prep time: 20 min

Total time: 40 min

Serves: 8

This recipe is developed by Francois Guissani, Head of Operations at Swiss Butchery. Francois, a Swiss native, has been a foodie throughout his life. He has an education as Chef.  His international experience ensures that Swiss Butchery is delivering Swiss Quality outside of Switzerland.

“This delicious recipe can be made using any roasted vegetables you may have, the more the tastier it will be!”



350 gr chicken breasts,

(approx. 3 medium pieces)

150 gr semi dried tomatoes, cut into strips

½ tbsp dried oregano

1 sliced zucchini

1 sliced eggplant, salted

2 tomatoes, chopped in chunks

1 yellow pepper, chopped in chunks

½ onion, chopped in chunks

2 garlic cloves, crushed

salt and pepper to taste

500gr pasta

60 gr Grana Padano cheese


Season the chicken with dried tomatoes, olive oil, salt and pepper. Heat up the grill pan till smoking hot. Grill on medium-high heat for 4-5 minutes each side until well cooked. Let the mini chicken rest for 3 minutes and slice into strips.

Meanwhile, cut all vegetables, season with olive oil, salt, pepper and crushed garlic. Bake at 180Cfor 20 minutes.

Boil pasta according to cooking instructions. Reserve ½ cup of pasta water. Drain pasta. Mix with roasted veggies and chicken. Toss well adding pasta water as necessary. Top with Padano Cheese flakes. Enjoy!

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