Creamy Eggplant Farfalle with Chicken Breast

Name: Creamy Eggplant Farfalle with Chicken Breast & for parents: parsley & Kalamata olives
Total time: 15 min
Yield: 2
Cuisine: Italian
Ingredients: 2 piece Chicken breast with Mediterranean herbs; 180 g Farfalle; 30 g Kalamata olives; 1 sachet(s) Italian seasoning; 150 g Cooking cream; 1 piece Garlic; 1 Tomato paste; 1 piece Eggplant; 1 piece Onion; 25 g Grated Gouda; 5 g Fresh flat leaf parsley; 2 tablespoon Olive oil; 1 tablespoon White balsamic vinegar; 100 milliliters Low sodium chicken stock; 4 tablespoon Flour; 2 teaspoon Honey [or plant-based alternative]; to taste Salt and pepper

& for parents: parsley & Kalamata olives

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Did you know that "farfalle" is the Italian word for "butterfly"?

Tags:

Family

Allergens:

Gluten

•Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total15 minutes

Cooking Time15 minutes

DifficultyEasy

Ingredients

Serving amount

1 piece

Chicken breast with Mediterranean herbs

90 g

Farfalle

(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)

15 g

Kalamata olives

½ sachet(s)

Italian seasoning

75 g

Cooking cream

(Contains: Melk (inclusief lactose))

½ piece

Garlic

Tomato paste

½ piece

Eggplant

½ piece

Onion

15 g

Grated Gouda

(Contains: Melk (inclusief lactose))

2.5 g

Fresh flat leaf parsley

(May be present: Selderij)

Not included in your delivery

1 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

Energy (kJ)3710 kJ

Calories887 kcal

Fat36.2 g

Saturated Fat14 g

Carbohydrate92.2 g

Sugar23.7 g

Dietary Fiber9.3 g

Protein45.3 g

Salt2.2 g

Potassium96.3 mg

Calcium16.5 mg

Iron0.3 mg

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.

Utensils

•Deep Plate

•Pan

•Tall-Sided Pan

•Casserole

Cooking Steps

Boil plenty of water in a pot or saucepan and cook the pasta for 11 - 13 minutes, then drain and set aside.
Dice the eggplant and season with salt and pepper.
Slice the onion into half rings.
Transer the flour to a deep plate. Halve the chicken lengthways, then coat it with the flour. Season with salt and pepper.

Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the eggplant with the onion for 4 - 5 minutes or until done, tossing regularly.
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.

Prepare the stock. Crush or mince the garlic.
Deglaze the eggplant with the white balsamic vinegar, then add the tomato paste and the garlic and fry for 1 minute.
Add the cream, stock, honey and Italian seasoning and allow to simmer for 1 - 2 minutes.
Transfer the pasta to the sauce and toss well to combine.

Finely chop the parsley.
Serve the pasta on plates.
For kids: slice the chicken into strips and serve on top of the pasta. Garnish with the cheese.
For parents: serve the whole piece of chicken on top of the pasta. Garnish with the cheese, the olives and the parsley.