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Chicken Ragù & Creste di Gallo Pasta
with Roasted Eggplants
30-Minute Meal
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Time30 min
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Servings2
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NutritionEst. 760 calories
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Ruffled whole grain creste di gallo—whose name means “rooster’s crest” in Italian—is the perfect match for a hearty sauce of ground chicken, sweet peppers, and garlic. (The sauce comes together with a bit of fromage blanc, a creamy fresh cheese.) For a vibrant side, we’re roasting petite fairy tale eggplants, then tossing them with vinegar and briny black olives.
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fresh
ingredients
Title
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10 oz Ground Chicken
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6 oz Whole Grain Creste Di Gallo Pasta
- 4 oz Sweet Peppers
- 2 cloves Garlic
- ½ lb Fairy Tale Eggplants
- 2 Tbsps Butter
- 2 Tbsps Grated Parmesan Cheese
- 2 Tbsps Tomato Paste
- 1 oz Black Cerignola Olives
- 1 Tbsp White Wine Vinegar
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2 Tbsps Fromage Blanc
tried-and-true
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tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Preheat the oven to 450ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Cut out and discard the stem, ribs, and seeds of the peppers. Medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop.
2
Roast the eggplants:
Place the eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, cut side down. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully transfer to a medium bowl.
3
Cook the chicken:
While the eggplants roast, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.
4
Make the sauce:
Add the garlic and peppers to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook 1 to 2 minutes, or until lightly browned and slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
5
Cook & finish the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of sauce. Add the butter and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the butter has melted. Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.
6
Finish the eggplants & plate your dish:
Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Serve with the finished eggplants on the side. Enjoy!
1
Prepare the ingredients:
Preheat the oven to 450ºF. Heat a small pot of salted water to boiling on high. Wash and dry the fresh produce. Halve the eggplants lengthwise. Peel and roughly chop the garlic. Cut out and discard the stem, ribs, and seeds of the peppers. Medium dice. Using the flat side of your knife, smash the olives; remove and discard the pits. Roughly chop.
2
Roast the eggplants:
Place the eggplants on a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single layer, cut side down. Roast 14 to 16 minutes, or until lightly browned and tender when pierced with a fork. Remove from the oven; carefully transfer to a medium bowl.
3
Cook the chicken:
While the eggplants roast, in a large pan, heat a drizzle of olive oil on medium-high until hot. Add the ground chicken; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 3 to 4 minutes, or until browned and cooked through.
4
Make the sauce:
Add the garlic and peppers to the pan; season with salt and pepper. (If the pan seems dry, add a drizzle of olive oil.) Cook 1 to 2 minutes, or until lightly browned and slightly softened. Add the tomato paste and cook, stirring frequently, 1 to 2 minutes, or until dark red and fragrant. Add 1 cup of water; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until thickened and saucy. Turn off the heat. Season with salt and pepper to taste.
5
Cook & finish the pasta:
While the sauce cooks, add the pasta to the pot of boiling water. Cook 4 to 5 minutes, or until just shy of al dente (still slightly firm to the bite). Drain thoroughly and transfer to the pan of sauce. Add the butter and cook on medium-high, stirring frequently, 1 to 2 minutes, or until thoroughly coated and the butter has melted. Turn off the heat and stir in the fromage blanc. Season with salt and pepper to taste.
6
Finish the eggplants & plate your dish:
Stir the olives, vinegar, and a drizzle of olive oil into the bowl of roasted eggplants; season with salt and pepper to taste. Transfer to a serving dish. Divide the finished pasta between 2 dishes. Garnish with the parmesan cheese. Serve with the finished eggplants on the side. Enjoy!
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