Hearty Pasta with Crispy Chicken Dippers

15-20 Birds Eye Crispy Chicken Dippers

500g fusilli pasta

1 aubergine

1 courgette

1 red pepper

100g Birds Eye Field Fresh Garden Peas

1 can chopped tomato

1 onion, thinly sliced

3 garlic cloves, finely chopped

1 tbsp mixed herbs

Parmesan to taste

Olive oil

Salt and pepper

Pre-heat the oven to 180°C. Cut the aubergine, courgette and red pepper into bite size chunks. 
In a large bowl, mix all the vegetables, onion, garlic and the can of chopped tomato. 
Season with salt, pepper and a drizzle of olive oil. Spread on a baking tray and put in the oven for 45 minutes, stirring regularly to cook all the vegetables evenly. 
Meanwhile, cook the Birds Eye Crispy Chicken Dippers according to package. 
Bring a large pot of water to a boil. Add a pinch of coarse salt and stir in the pasta. 
When the pasta is cooked, add the vegetables and stir well.
Top with Birds Eye Crispy Chicken Dippers and some freshly grated parmesan. 

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