Italian Chicken Pasta

2 kg of very ripe tomatoes chopped
1 kg chicken thigh diced small (breast fillets can be used instead)
3 cups brown onions chopped 
3 zucchini chopped 
1 pack Mancini pasta (your choice) cooked and drained
1 cup grated Pecorino cheese OR shredded tasty cheddar
½ cup pitted kalamata olives
1 dessertspoon chopped garlic 
1/3 cup chopped fresh basil
½ cup tomato paste or more to taste if needed
1 splash olive oil
Knob of butter
1 teaspoon each of:  basil, oregano, thyme, tarragon
1/3 cup fresh parsley
Salt and pepper to taste
1/3 cup chicken stock
½ cup dry white wine (optional)
1 large can of tomatoes (optional)
1 eggplant sliced and roasted with olive oil (optional)

Heat a large pot. Add oil, butter, onion and sauté until golden brown. Add tomatoes and cook until forming a chunky sauce. (Approx 20 minutes) Add zucchini and herbs, add the chicken and stir through until the chicken colours. Add the stock and wine and stir through the tomato paste. Cook until all ingredients are tender and it has a sauce like texture. (Approx. 30 minutes) Toss through the Mancini pasta and olives. Add salt and pepper if necessary. Place in a baking dish, lay eggplant and fresh basil on top and sprinkle with the cheese. Place in a hot oven for 15 minutes or till topping is golden brown. 

Serves: 4-6

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