Chicken and Aubergine Linguine
with mozzarella and fresh parsley garnish- Sulphites
- Milk
- Cereals containing gluten
- Wheat
- Soya
- Mustard
- May contain traces of allergens
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.
Ingredients
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: Cereals containing gluten, Wheat May be present: Soya, Mustard)
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
Nutrition Values
Utensils
Cooking steps
- 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.
- 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.
- 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.
- 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.
- 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.
- Divide the pasta between bowls.
- Top with the remaining aubergine.
- Garnish with parsley and torn mozzarella.
