Tomato & aubergine pasta with chicken

Tomato & aubergine pasta with chicken

I love aubergines, there’s so much you can do with them and adding them to a pasta sauce is something of a treat!

The tomatoes break down the flesh and goes soft and gooey!

This is one of the many recipes I created when I followed the 90 Day Plan by The Body Coach. Simply use your plans ingredient amounts instead of those shown in the recipe. There are 220 Create Your Own (CYO) friendly recipes in my app and on this website.

Ingredients for 1 serving

277 g chicken breast
80 g dried pasta
95 g aubergine, cut into chunks, no need to peel either
1 garlic clove, chopped or crushed
95 g chopped tomatoes, blended until smooth
6 g olive oil
25 ml sweet chilli sauce
25 ml water
149 g broccoli
salt and pepper


  • Put a small saucepan onto a heat.
  • Add the oil and the crushed garlic, stir the pan to season the oil and before the garlic starts to colour add the chunks of aubergine.
  • Stir fry these for a couple of minutes before adding the blended tomatoes, sweet chilli sauce and the water.
  • Give this a stir and bring to the boil.
  • Once boiling reduce to a simmer.
  • Put a small frying pan onto a medium heat and add the chicken breast.
  • Sprinkle the top with a little salt to help it colour and pop a lid on top.
  • After 5 minutes, turn the chicken over and stir the sauce.
  • Repeat again in 5 minutes.
  • Turn the chicken pan off when you feel it’s cooked through, it will be firm to the touch.
  • Put a pan of boiling water onto the heat and cook the broccoli to your liking.
  • Using a slotted spoon, remove the broccoli when ready and set aside.
  • Top up the boiling water if necessary and cook the pasta according to the manufacturers instructions.
  • When the pasta is ready, add a splash of water to stop it from over cooking and drain.
  • Quickly taste the sauce and add any extra salt and pepper to taste and then combine the pasta and the sauce.
  • Start to plate up, add the broccoli, chicken and pasta and get a tea towel to use as a bib!

Recipe Notes

  • For this recipe, the dried pasta varieties I’ve used are bucatini and Spaghetti.
  • For those on 2018 BC plans, sweet chilli sauce is a swap for other side sauces provided you choose one with equivalent macros.
  • Traditionally in Italian cooking you would use the smallest pinch of sugar to take any acidity out of the tomatoes but for this recipe I am using the sweet chilli sauce to do that.
  • It used to be common place to salt aubergines to draw out any bitterness, but providing your aubergines are fresh there is no need to salt them before cooking.

Nella Foulds
Nella Foulds

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