Chicken Pasta Recipe with Tomato & Eggplant
- 1 1/2 lb (681g) tomatoes (on the vine)
- 1 large (~1lb) eggplant, peeled and chopped into 2-inch pieces
- 4 garlic cloves, minced
- 1 tablespoon smoked paprika OR chili powder
- 1 tablespoon cumin
- 1/2 teaspoon cinnamon (OPTIONAL)
- 4 tablespoons olive oil
- sea salt & pepper to taste
- 1/3 cup water
- 1/2 cup finely chopped parsley
Nutrition per serving
Chicken Pasta Recipe with Tomato & Eggplant
Steps
Step 1
Cook pasta according to the instructions given on the package. Reserve about 1 cup of pasta water, drain the pasta and set aside. Cover with a cloth or towel.
Step 2
Pat the chicken breast dry using a paper towel. Season the chicken breast and let it rest at room temperature for 20 minutes before cooking.
Step 3
Set a cast-iron or carbon steel pan on medium-high heat. Once hot, spray with oil then add the chicken breast. Cook on each side for about 6 – 8 minutes, or until the outside is seared and the chicken is cooked through. Set aside to rest.
Step 4
Place pan back on medium heat and add 1 teaspoon of butter to the pan. Once it melts, add zaalouk and a few tablespoons of the reserved pasta water, about 1/4 cup. Stir until emulsified.
Step 5
Fold in the pasta and toss together for 1 – 2 minutes then remove from the heat.
Step 6
Slice the chicken and fold it into the pasta! Garnish and enjoy!
