Creamy Eggplant Farfalle with Chicken Breast
& for parents: parsley & Kalamata olives4.5(136)
Calories
:Â
887 kcalProtein
:Â
45.3g proteinDifficulty
:Â
EasyFamily
Allergens:
- Gluten
- Tarwe
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Selderij
Did you know that "farfalle" is the Italian word for "butterfly"?
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1 piece
Chicken breast with Mediterranean herbs
90 g
Farfalle
(Contains: Gluten, May contain traces of allergens, Ei, Mosterd, Soja, Tarwe)
15 g
Kalamata olives
½ sachet(s)
Italian seasoning
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
½ piece
Garlic
½
Tomato paste
½ piece
Eggplant
½ piece
Onion
15 g
Grated Gouda
(Contains: Melk (inclusief lactose))
2.5 g
Fresh flat leaf parsley
(Contains: Selderij, May contain traces of allergens)
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
1
- 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.
2
- 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.
3
- 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.
4
- 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.
