Chicken & Aubgerine Spaghetti

Name: Chicken & Aubgerine Spaghetti with Tomato Sauce
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 8 Plain Flour; 260 Diced Chicken Breast; 1 Chicken Stock Powder; 200 Spaghetti; 1 Onion; 1 Aubergine; 1 Tomato Passata; 2 Garlic Clove**; 1 Flat Leaf Parsley; 40 Grated Hard Italian Style Cheese; 150 Water for the Sauce

with Tomato Sauce

Mimi MorleyPublished on July 30, 2019

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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!

Allergens:

Milk

•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.

Total25 minutes

Active 25 minutes

DifficultyMedium

Ingredients

serving amount

Plain Flour

260

Diced Chicken Breast

Chicken Stock Powder

200

Spaghetti

Onion

Aubergine

(May contain traces of: Celery)

Tomato Passata

Garlic Clove**

Flat Leaf Parsley

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)735 kcal

Energy (kJ)3075 kJ

Fat11 g

of which saturates6 g

Carbohydrate95 g

of which sugars17 g

Protein59 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

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!