Chicken and Aubergine Linguine
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Chicken and Aubergine Linguine

with mozzarella and fresh parsley garnish

This herby, tomato-based pasta dish is inspired by the flavours of the Mediterranean—Italy in particular. Chicken and aubergine are perfectly cooked and smothered in a rich tomato sauce, accompanied by al dente linguine and a comforting and classic dish.

Tags:
Family Friendly
Allergens:
Sulphites
•Milk
•Wheat

The quantities provided above are averages only.

Total Time50 minutes
Cooking Time40 minutes
DifficultyMedium

Ingredients

Serving amount

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

1 unit(s)

Garlic

1 unit(s)

Onion

1 unit(s)

Aubergine

1 sachet(s)

Italian Herbs

125 grams

Mozzarella

(Contains Milk)

1 pack(s)

Passata

260 grams

Diced Irish Chicken Breast

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

5 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Butter

to taste

Flour

to taste

Water

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Nutrition Values

Energy (kJ)3189 kJ
Energy (kcal)762 kcal
Fat16 g
of which saturates9 g
Carbohydrate92.7 g
of which sugars19.3 g
Dietary Fiber2.2 g
Protein56.6 g
Cholesterol0 mg
Salt2.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Pan with Lid
•Colander

Cooking Steps

Roast the Aubergine
1
  • Preheat your oven to 240°C/220°C fan/gas mark 9. Boil a large pot of salted water for the linguine.
  • Trim the aubergine, then cut into 1cm pieces.
  • Pop the aubergine onto a lined 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 the aubergine is soft and golden, 20-25 mins. Turn halfway through.
Make the Pasta
2
  • When the water is boiling, add the linguine and bring back to the boil.
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and return to the pot, off the heat.
  • Drizzle with oil and stir through to prevent sticking.
3
  • Meanwhile, peel and grate the garlic (or use a garlic press).
  • Halve, peel and chop the onion into small pieces.
  • Finely chop parsley (stalks and all).
  • Drain and roughly tear the mozzarella.
Start the Sauce
4
  • Place a pan over medium heat with a drizzle of oil.
  • Fry garlic, onion and Italian herbs for 2-3 mins.
  • Add the chicken. Season with salt and pepper.
  • Fry until golden brown and cooked through, 8-10 mins. IMPORTANT: Wash hands and equipment after handling raw chicken. Chicken is cooked when no longer pink in the middle.

TIP: Notice a stronger smell from your chicken? Don't worry! This is normal due to packaging used to keep it fresh.

5
  • Deglaze the pan with passata and balsamic vinegar.
  • Stir well and season with salt and pepper.
  • Cover and cook for 6-8 mins.
  • Toss the cooked pasta and half the roast aubergine through the sauce.

TIP: Loosen the sauce with a splash of water if it becomes too thick.

6
  • Divide the pasta between bowls.
  • Top with the remaining aubergine.
  • Garnish with parsley and torn mozzarella.