Macaroni a la Norma with Chicken
ekilu Team
ingredients
8
Difficulty
Easy
Time
30'
2 servings
Fresh ingredients
eggplant
1 unit
garlic
2 cloves
Pantry ingredients
chicken breast
1 unit
oregano
1/2 tsp
salt
2 pinches
olive oil
2 tbsp
pasta
7 oz
tomato puree
11 oz
Instructions
1
Heat up water in a pot. When it begins to boil add a bit of salt and add the pasta. Cook for the time indicated on the instructions.
2
Wash the eggplant and cut into medium sized cubes.
3
Heat up a pan with some oil. Fry the eggplant with a pinch of salt and oregano. As an option you can add a bit of powdered ají to give it a spicy kick.
4
Make sure the eggplant cools down on top of a piece of parchment paper.
5
Add the sliced garlic to the pan with a bit more oil. Add the cooked eggplant, the crushed tomato, and a bit of salt (if you would like you can add a pinch of sugar to reduce the acidity of the tomato). Cook for 15 minutes on low heat. After this time, mix in with the pasta.
6
While the sauce is cooking, take advantage and cook the chicken filets.
7
Serve the pasta along with the chicken.
Tips & Tricks
We accompanied the pasta with breaded chicken. Mix the crushed corn flakes with a bit of breadcrumbs in a bowl and then bread the chicken with this mixture. Next, fry the chicken.
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