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Aubergine and Chicken Pasta in a bowl.

Aubergine and Chicken Pasta

French Kiss Cook
A Mediterranean inspired tomato sauce with cubes of chicken, served on your choice of pasta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner, Main Course
Cuisine American, Mediterranean
Servings 4
Calories 258 kcal

Ingredients
  

Roasted Veggies

  • 2 cups aubergine
  • 1 medium White Onion diced
  • 3 cloves Garlic
  • 2 teaspoon Salt
  • 1 tablespoon Olive Oil

Pasta and Sauce

  • 2 cups Medium Pasta penne, bow tie, or fusilli
  • 1 tablespoon Olive Oil
  • 3 pieces Chicken Breasts cubed
  • 1 large Tomato diced
  • 2 cups Passata 480ml
  • ¼ cup Pasta Water
  • 2 cups Fresh Baby Spinach
  • ¼ cup Kalamata Olives pitted
  • 2 tablespoon Fresh Parsley

Instructions
 

Roast the Veggies

  • Start by preheating your oven to 425F and line a baking tray with parchment.
  • Chop up the aubergine and onion into ½ inch cubes and place on the prepared pan. Cut off the top of the garlic head to expose the cloves, and place on the tray. Sprinkle the aubergine with the salt and drizzle olive oil over all the veggies.
    2 cups aubergine, 1 medium White Onion, 3 cloves Garlic, 2 teaspoon Salt, 1 tablespoon Olive Oil
  • Roast the veggies in the preheated oven for 25 minutes or lightly roasted.

Cook the Pasta and Sauce

  • Bring a large pot of water to a boil. Salt the water and place the pasta in the boiling water. Cook until al dente or as indicated on the package. Save ½ cup of the pasta water before straining the cooked pasta.
    2 cups Medium Pasta
  • Make sure to use a hard plastic, or non-porous cutting board to cut the chicken breasts into ½ inch cubes.
    3 pieces Chicken Breasts
  • Heat a large non-stick skillet on medium-high heat. Drizzle olive oil in the pan and add in the cubed chicken. Season with salt and pepper and cook the chicken fully.
    1 tablespoon Olive Oil
  • Deglaze the pan with the chopped fresh tomato and then add in the passata tomato sauce.
    1 large Tomato, 2 cups Passata
  • Add ¼ cup of the reserved pasta water to the large skillet. Stir it in and bring the sauce to a simmer, cook for 5 minutes.
    ¼ cup Pasta Water
  • Add the baby spinach to the pan with the roasted onion and aubergine. Squeeze out the desired amount of roasted garlic cloves and mince before adding to the sauce.
    2 cups Fresh Baby Spinach
  • Add the cooked pasta to the sauce and fold them in until evenly covered. Serve with kalamata olives and fresh parsley.

Video

Nutrition

Calories: 258kcalCarbohydrates: 42gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.5mgSodium: 1218mgPotassium: 953mgFiber: 6gSugar: 11gVitamin A: 2433IUVitamin C: 27mgCalcium: 64mgIron: 3mg
Keyword aubergine, chicken breast, pasta, tomato
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