Pasta alla Norma with chicken is a variation from a Sicilian pasta recipe featuring tender roasted eggplant, al dente pasta tossed in a tomato sauce, garnished with parmesan cheese, and fresh basil. It is utterly delicious and packed with so much flavor. The perfect easy, light, and healthy weeknight dinner and simple showstopper for the whole family!
1. Preheat the oven to 200°C (about 400°F). Line a baking tray with baking paper and drizzle with olive oil. 2. Mix the eggplant with salt and pepper, then arrange it on the baking tray. Roast for 20 minutes. 3. Flip the eggplant and roast for another 5 minutes. Remove the tray from the oven and set aside.
4. Bring a pot of water to a boil, adding a little oil and salt. Cook the pasta until al dente. 5. In another pan, heat olive oil over medium heat. Saute the garlic and onion until fragrant.
6. Add ground chicken, tomato puree, Italian herbs, chili flakes, a bit of salt, and pepper. Stir until well combined. 7. Add the roasted eggplant and pasta to the pan, and mix until the pasta is coated with the sauce.