Healthy Mediterranean chicken pasta

Healthy chicken pasta with 4 of your 5-a-day! Serves 4

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the vegetables: Preheat the oven to 200°C (400°F). Pierce the aubergine with a fork and roast it whole, along with the courgettes (halved lengthwise), on a baking tray for 30-40 minutes until soft and slightly charred. Once cool, scoop out the aubergine flesh (discard skin) and chop the courgettes.

Step 2

Cook the chicken and base: Meanwhile, In a large pan, heat 1 tbsp olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes until browned. Season with a pinch of salt, pepper, and optional cumin. Add the diced onion and cook for 5 minutes until translucent, then add garlic and cook for 1 minute.

Step 3

Puree the vegetables: Blend the aubergine flesh, courgettes, and canned tomatoes (or fresh tomatoes) in a blender or food processor until smooth.

Step 4

Combine and simmer: Add the pureed vegetable mixture to the pan with the chicken, onions, and garlic. Stir in oregano, chili flakes (if using), and additional salt and pepper to taste. Simmer for 15-20 minutes, stirring occasionally. Add a splash of water or stock if the sauce thickens too much. If using, stir in fresh spinach and lemon juice (or balsamic vinegar) in the last 2 minutes for a bright finish.

Step 5

Cook pasta: While the sauce simmers, cook your chosen pasta in salted boiling water according to package instructions. Drain, reserving a little pasta water.

Step 6

Serve: Toss the pasta with the sauce, adding a splash of reserved pasta water if needed to loosen. Drizzle with the remaining 1 tbsp olive oil and garnish with fresh parsley or mint and a sprinkle of parmesan or pecorino