Today, I want to share with you a delicious recipe that I recently discovered: Chicken Ragù & Creste di Gallo Pasta with Roasted Eggplants. This dish is not only visually stunning but also incredibly tasty. The combination of tender chicken and flavorful roasted eggplants perfectly complements the unique shape of the creste di gallo pasta.
Raw Creste Di Gallo Pasta Crude Shells Macaroni
Before we dive into the recipe, let’s take a closer look at creste di gallo pasta. This type of pasta is also known as crude shells macaroni due to its distinctive shape. The pasta resembles the comb of a rooster, hence its name “creste di gallo,” which translates to “rooster’s crest” in Italian.
Creste di Gallo - Lilly’s Fresh Pasta
If you are lucky enough to find fresh creste di gallo pasta, I highly recommend using it for this recipe. Fresh pasta has a softer texture and absorbs the flavors of the sauce more effectively. Lilly’s Fresh Pasta offers high-quality creste di gallo pasta, which is perfect for this dish.
How to Prepare Creste Di Gallo Pasta
Preparing creste di gallo pasta is quite straightforward. Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. The curved shape of the pasta ensures that it holds onto the sauce beautifully, creating a delightful bite in every mouthful.
While the pasta is cooking, we can move on to preparing the chicken ragù and roasted eggplants.
Recipe: Chicken Ragù & Creste di Gallo Pasta with Roasted Eggplants
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 large eggplant, sliced
- 2 cloves of garlic, minced
- 1 onion, diced
- 2 tablespoons olive oil
- 1 can (400g) crushed tomatoes
- 1 teaspoon dried oregano
- Salt and pepper to taste
- Grated Parmesan cheese for serving
Instructions:
- Preheat the oven to 400°F (200°C).
- Place the sliced eggplants on a baking sheet and drizzle with olive oil. Season with salt and pepper. Roast in the preheated oven for about 20 minutes or until golden brown.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the minced garlic and diced onion. Sauté until the onion becomes translucent.
- Add the chicken breasts to the skillet and cook until browned on both sides.
- Pour in the crushed tomatoes and add the dried oregano. Season with salt and pepper.
- Cover the skillet and let the chicken simmer in the sauce for about 15 minutes or until cooked through.
- Remove the chicken from the skillet and shred it using two forks.
- Return the shredded chicken to the skillet and mix it with the sauce.
- Finally, add the roasted eggplants to the skillet and toss them with the chicken and sauce.
Preparation Time:
The preparation time for this dish is approximately 30 minutes, excluding the time needed for roasting the eggplants.
Servings:
This recipe serves 4 people.
Nutrition Facts:
Unfortunately, I don’t have the specific nutrition facts for this recipe. However, you can rest assured that it is a wholesome and satisfying meal due to the combination of lean chicken, nutrient-rich eggplants, and high-quality pasta.
Tips:
- If you prefer a spicier flavor, you can add a pinch of red pepper flakes to the chicken ragù.
- Feel free to experiment with different vegetables. Zucchini or bell peppers would also work well in this dish.
- Serve the pasta with a sprinkle of grated Parmesan cheese for an extra touch of indulgence.
FAQs:
Q: Can I use a different type of pasta for this recipe?
A: Absolutely! While creste di gallo pasta adds a unique touch to this dish, you can substitute it with other short pasta shapes such as fusilli or penne.
Q: Can I make the chicken ragù in advance?
A: Yes, you can prepare the chicken ragù a day in advance and simply reheat it before serving. This makes it a convenient option for busy weeknight dinners or meal prepping.
I hope you enjoy this Chicken Ragù & Creste di Gallo Pasta with Roasted Eggplants as much as I do. It’s a delightful combination of flavors and textures that will surely impress your friends and family. Give it a try and let me know what you think!