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Shell pasta with chicken and aubergines

  • Cooking time30 minutes
  • Prep time15 minutes
  • Servings4 portions
recipe image Shell pasta with chicken and aubergines


  • 500 g shell pasta
  • 300 g chicken breast (boiled)
  • 250 g aubergines
  • 1 pepper
  • 1 onion
  • 1 clove garlic
  • 250 g tomato juice
  • 100 ml white wine
  • ½ tsp thyme
  • ½ tsp oregano
  • 5-6 leaves fresh basil
  • 40 ml Altis Kalamata P.D.O. Extra Virgin Olive Oil
  • Freshly ground pepper
  • Salt
  • Rocket (to serve)


      1. Finely chop the aubergines in a food processor.
      2. Finely chop the onion, garlic and pepper and shred the chicken.
      3. Heat the olive oil in a saucepan and sauté the vegetables for 2-3 minutes. Add the chicken and continue cooking for another 2-3 minutes.
      4. Add the wine and as soon as it has evaporated add the tomato juice, thyme and oregano. Season with salt and pepper and cook until the sauce has thickened.
      5. Boil the pasta shells, pour over the sauce and add the basil.
      6. Serve the pasta with some rocket and a few drops of olive oil on each plate.
      - If you like, you can use roast chicken instead of boiled.