700 g chicken breast fillets, thinly sliced lengthways
1 medium eggplant, sliced into 1 cm rounds
1/3 cup risoni pasta
500 ml (2 cups) Campbell’s Real Stock ñ Chicken
3 tbsp tomato paste
½ cup grated Mozzarella
½ cup grated Cheddar
½ cup Panko breadcrumbs
Pre-heat oven to 200°C.
Heat half the oil in a large frying pan over medium heat. Cook chicken for 2 - 3 minutes each side or until browned. Remove and place chicken in a 10 cup capacity oven-proof dish.
Meanwhile, heat remaining oil in frying pan and cook the eggplant. Top the chicken with cooked eggplant. Sprinkle over the uncooked risoni pasta.
Combine Campbell’s Real Stock - Chicken and tomato paste in a small saucepan, stir to combine, bring to the boil. Pour stock mixture over the chicken, eggplant and risoni. Gently stir the pasta with the sauce to evenly combine.
Sprinkle combined cheeses and breadcrumbs over the bake, cover with foil and bake for 15 minutes. Remove foil and bake for a further 15 minutes or until chicken is cooked through and bake is golden on top.