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Aubergine and Chicken Breast Parmigiana Style Pasta
Aubergine and Chicken Breast Parmigiana Style Pasta

Aubergine and Chicken Breast Parmigiana Style Pasta

with Rocket Salad

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This Aubergine and Chicken Breast Parmigiana Style Pasta is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Allergens:
Milk
•Cereals containing gluten
•Sulphites
•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes
Active 20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine**

1 unit(s)

Garlic Clove**

1 ball(s)

Mozzarella**

180 grams

Penne Pasta

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Dried Oregano

40 grams

Grated Hard Italian Style Cheese**

12 milliliter(s)

Balsamic Vinegar

20 grams

Wild Rocket**

1 pack(s)

Diced British Chicken Breast**

Not included in your delivery

1 tsp

Sugar for the Sauce

100 milliliter(s)

Water for the Sauce

½ tbsp

Olive Oil for the Dressing

Nutritional information

Energy (kJ)3398 kJ
Energy (kcal)812 kcal
Fat21.2 g
of which saturates10.7 g
Carbohydrate91 g
of which sugars19.5 g
Dietary Fiber9.1 g
Protein61.6 g
Salt3.6 g
Iron0.6 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Large Saucepan
•Colander
•Pan
•Oven dish

Instructions

Roast the Aubergine
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the aubergine, then slice into 1cm thick rounds. Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

When the oven is hot, roast on the top shelf until soft and golden, 20-25 mins. Turn halfway through.

Prep Time
2

Meanwhile, bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.

Peel and grate the garlic (or use a garlic press).

Drain the mozzarella and tear it into small pieces. Pat dry with kitchen paper.

Cook the Pasta
3

When your pan of water is boiling, add the penne and bring back to the boil. Cook until tender, 12 mins.

Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Make the Tomato Sauce
4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the garlic and fry for 30 secs.

Stir in the passata, red wine stock paste, sun-dried tomato paste, dried oregano, sugar and water for the sauce (see pantry for both amounts). Season with salt and pepper, then bring the tomato sauce to the boil. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Lower the heat to medium and simmer until the sauce has thickened, 5-6 mins.

 

Assemble your Parmigiana
5

Stir the cooked pasta and half the hard Italian style cheese through the sauce.

Transfer half the pasta to an ovenproof dish. Layer the roasted aubergine over the top, then cover with the remaining pasta. Scatter over the mozzarella and remaining hard Italian style cheese.

Preheat your grill to high heat.

Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

Finish and Serve
6

In a medium bowl, combine the balsamic vinegar and olive oil for the dressing (see pantry for amount). Season with salt and pepper.

Just before serving, add the rocket to the bowl and toss to coat in the dressing.

Serve your chicken and aubergine parmigiana bake in large bowls with the rocket salad alongside.

Enjoy!

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Explore Similar Recipes

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