Baked chicken, vegetable and mozzarella pasta

Preheat the oven to 180°C. Heat 20ml (4 tsp) butter and 10ml (2 tsp) olive oil in a large frying pan. Sauté 1 finely chopped garlic clove and 2 cubed chicken breasts until cooked, about 10 minutes. Set aside until needed. In the same frying pan, add 1 diced onion and sauté until the onion is translucent. Add 1 diced carrot and cook for 5 minutes. Add 150g fresh peas and 1 cubed aubergine. Cook, tossing continuously, for about 10 minutes. Drizzle over 100ml white wine and season with salt and freshly ground black pepper, to taste.

Cook for a further 10 minutes. Cook 400g fusilli in plenty of salted boiling water for 2 minutes and drain. Place the pasta in a mixing bowl, add the vegetables and mix well. Pour the mixture into a baking dish and add 100g grated mozzarella. Cover with foil and cook for about 10 minutes. Remove the foil and cook for a further 5 minutes. Sprinkle with chopped fresh flat-leaf parsley and serve hot.