Creamy Farfalle with Chicken Breast
with eggplant and grated Gouda
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 piece
Chicken breast with Mediterranean herbs
90 g
Farfalle
(Contains Gluten, Wheat May be present Mustard, Soy, Lupin, Egg)
15 g
Kalamata olives
½ sachet(s)
Italian seasoning
75 g
Cooking cream
(Contains Milk)
1 piece
Garlic
½
Tomato paste
½ piece
Eggplant
½ piece
Onion
15 g
Grated Gouda
(Contains Milk)
2.5 g
Fresh flat leaf parsley
(May be present Celery)
Not included in your delivery
½ tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
50 milliliters
Low sodium chicken stock
2 tablespoon
Flour
1 teaspoon
Honey [or plant-based alternative]
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan, and cook the farfalle for 11 - 13 minutes. Drain and set aside.
- Dice the eggplant and cut the onion into half rings.
- Prepare the chicken stock.
Did you know...eggplants are not only a very versatile vegetable, they're also a great source of iron and vitamin C.
- Heat a drizzle of olive oil in a deep frying pan. Season the eggplant with salt and pepper, then fry with the onion for 4 - 5 minutes or until done, tossing halfway.
- Meanwhile, halve the chicken breast lengthwise.
- Add the flour to a deep plate. Transfer the chicken to the plate and coat it with the flour. Season with salt and pepper.
- Heat a drizzle of olive oil in a frying pan over medium-high heat, and fry the chicken breast for 2 - 3 minutes per side. Reduce the heat and fry for another 4 - 5 minutes or until done.
- Crush or mince the garlic.
- Deglaze the eggplant with white balsamic vinegar and add the tomato paste and garlic and fry for 1 minute.
- Add the cooking cream, stock, honey, and Italian seasoning and let it simmer for 1 - 2 minutes.
- Add the pasta to the sauce and mix everything together.
- Finely chop the parsley.
- Cut the chicken into slices for the young ones. Serve the whole chicken breasts for the parents.
- Serve the pasta on a plate, garnish with the grated cheese and add the chicken on top.
- Top with olives and garnish with parsley for the parents.