Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
6
- 500grams Woolworths penne rigate
- 1/4 cup extra virgin olive oil
- 1 large eggplant, cut into 2cm pieces
- 3 cloves garlic, crushed
- 400grams canned diced tomatoes
- 400grams chicken breast fillets, cooked, shredded
- 3/4 cup pitted kalamata olives, drained, halved
- 1/2 bunch basil, leaves picked
- 150grams shaved parmesan cheese (to serve)
Nutrition per serving
2550kJ / 612Cal
2550 Kilojoules or 612 Calories
29% of daily energy intake*
Protein
36.5grams
Fat
21.8grams
Carbs
63.0grams
Sugars
5.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Looking for fresh easy dinner ideas? This chicken pasta recipe with a silky eggplant and olive sauce is quick, easy and perfect for a midweek dinner.
Method
Step 1 of 3
Cook pasta in a saucepan of boiling, salted water for 12 minutes or until al dente. Drain, reserving 1/2 cup cooking liquid. Return pasta to pan and cover to keep warm.
Step 2 of 3
Heat oil in a large deep frying pan over medium-high heat. Cook eggplant and garlic, stirring, for 5 minutes or until eggplant is light golden. Add tomatoes, chicken, olives and reserved cooking liquid, then bring to the boil. Reduce heat to low and simmer, partially covered, for 20 minutes or until sauce thickens slightly.
Step 3 of 3
Add chicken mixture and half the basil to pasta and toss to combine. Season. Serve pasta sprinkled with parmesan and remaining basil.
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