Chicken Breast and Aubergine Parmigiana Style Pasta

Name: Chicken Breast and Aubergine Parmigiana Style Pasta with Rocket Salad
Total time: 40 min
Yield: 2
Cuisine: Italian
Ingredients: 1 unit(s) Aubergine; 2 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; 20 grams Wild Rocket; 12 milliliter(s) Balsamic Glaze; 240 grams Diced British Chicken Breast; 1 tsp Sugar; 100 milliliter(s) Water for the Sauce

with Rocket Salad

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Our Chicken Breast and Aubergine Parmigiana Style Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!

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

(May contain traces of: 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 British Chicken Breast

Not included in your delivery

1 tsp

Sugar

100 milliliter(s)

Water for the Sauce

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

Dietary Fiber9.2 g

Protein61.8 g

Salt3.62 g

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

Utensils

•Baking Tray

•Large Saucepan

•Garlic Press

•Colander

•Large Frying Pan

•Oven dish

Instructions

PDF

Preheat your oven to 1/2 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.

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.

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.

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, 5-6 mins.

Next, add the garlic and cook for 30 secs.

Stir the passata, red wine stock paste, sun-dried tomato paste, dried oregano, sugar and water for the sauce (see pantry for both amounts) into the pan.

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.

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.