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

Chicken Breast and Aubergine Parmigiana Style Pasta

with Rocket Salad

Allergens:
Milk
Cereals containing gluten
Sulphites
Egg

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.

Preparation Time40 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1 unit(s)

Aubergine

(May contain Celery)

2 unit(s)

Garlic Clove

1 ball(s)

Mozzarella

(Contains Milk)

180 grams

Penne Pasta

(Contains Cereals containing gluten)

1 carton(s)

Tomato Passata

28 grams

Red Wine Stock Paste

(Contains Sulphites)

25 grams

Sun-Dried Tomato Paste

1 sachet(s)

Dried Oregano

40 grams

Grated Hard Italian Style Cheese

(Contains Milk, Egg)

20 grams

Wild Rocket

12 milliliter(s)

Balsamic Glaze

(Contains Sulphites)

240 grams

Diced Chicken Breast

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

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Nutritional information

Energy (kJ)3367 kJ
Energy (kcal)805 kcal
Fat19.2 g
of which saturates10.5 g
Carbohydrate93.5 g
of which sugars21.4 g
Protein61.8 g
Salt3.62 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Baking Tray
Knife
Large Saucepan
Garlic Press
Colander
Large Frying Pan
Oven dish

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

Trim the aubergine, then slice into rounds approximately 1cm thick. 

Pop the aubergine 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.

2

Meanwhile, peel and grate the garlic (or use a garlic press).

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

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.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add the diced chicken and cook until browned all over, 3-4 mins.

Next, add the garlic and cook 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. Bring to the boil, then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.

5

Preheat your grill to high heat.

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

Transfer the pasta to an appropriately sized ovenproof dish. Layer the roasted aubergine over the top, then scatter over the remaining hard Italian style cheese and mozzarella.

Once hot, grill the pasta bake until the cheese is golden and bubbling, 5-6 mins.

6

Share the chicken and aubergine parmigiana bake between your bowls.

Serve the rocket leaves alongside. Finish by drizzling over the balsamic glaze.

Enjoy!

7

Step 4 MOD: If you’re adding chicken, add it to the pan before the garlic. Fry, 3-4 mins, then add the garlic and continue as instructed. The chicken will cook through while simmering. IMPORTANT: Wash hands and utensils after handling raw meat. Cook so there's no pink in the middle.