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Roast chicken with brinjal pasta

Ingredients 8
Servings 4
Time 15 minutes


  • 400
  • 60
    olive oil
  • 2
    small aubergines, cubed, salted and drained
  • 4
    cloves garlic, crushed
  • 1
    fresh tomatoes, peeled and cubed
  • 250
    leftover cooked chicken, cubed
  • 200
    mozzarella, cubed
  • 25
    fresh origanum leaves


15 minutes
Cook the spaghetti in a large pot of boiling water, according to packet instructions. While the pasta is cooking, heat the oil in a large saucepan. Sauté the brinjals until cooked through. Add the garlic and continue to cook for 30 seconds. Add tomatoes and chicken and cook, stirring, until heated through. Remove from the heat and stir in the mozzarella and origanum. Drain pasta and serve immediately, topped with tomato sauce.

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