We love a good Chicken and Aubergine Spaghetti and this deliciously simple, chef-curated recipe doesn't disappoint. Time to bust out the pots and pans!
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 conflict 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.
Flat Leaf Parsley
Diced Chicken Breast
Plain Flour(ContainsCereals containing Gluten)
Chicken Stock Powder
Wheat Spaghetti(ContainsCereals containing Gluten)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Preheat your oven to 200°C. Trim the aubergine then halve lengthways. Chop each half into four long strips then chop widthways into roughly 2cm pieces. Halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Roughly chop the parsley (stalks and all).
Drizzle the aubergine with oil and season with a pinch of salt and pepper. Toss to coat and make sure everything is in a single layer, then roast on the top shelf of your oven until the aubergine is golden brown and tender, 20-25 mins. Turn halfway through cooking.
Meanwhile, pop the chicken into a mixing bowl and add the flour and a pinch of salt and pepper. Toss to coat the chicken in the flour. IMPORTANT: Remember to wash your hands and equipment after handling raw meat. Heat a drizzle of oil in a frying pan on medium- high heat. When hot, add the chicken and stir- fry until nicely browned on all sides, 6-7 mins. Remove the chicken to a bowl. Bring a large saucepan of water to the boil with a pinch of salt.
Add a drizzle more oil if necessary to the now empty frying pan and add the onion. Cook stirring frequently, until the onion is nice and soft, 5-6 mins. Add the garlic, stir together and cook for 1 minute more.
Stir the tomato passata, water (see ingredients for amount), stock powder, a pinch of sugar and the chicken into the pan. Bring to the boil then reduce the heat and simmer, stirring frequently, until the sauce is reduced and thick and the chicken is cooked through, stirring occasionally, 7-8 mins. IMPORTANT: The chicken is cooked when it is no longer pink in the middle.
Once everything is cooked, add the aubergine, half the parsley and half the cheese to the sauce and stir. Add the drained wheat spaghetti, toss together until completely combined and piping hot. Remove from the heat. Add a splash of water if you feel it needs a bit of loosening up. Season to taste with salt and pepper, then serve in bowls. Finish with the remaining cheese and parsley. Enjoy!