Chicken & Eggplant Fettuccine alla Norma

Name: Chicken & Eggplant Fettuccine alla Norma with Courgette & Parmesan
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 sachet Garlic & Herb Seasoning; 1 Red Onion; 1 Passata; 1 Eggplant; 1 packet Parmesan Cheese; 2 Garlic; 1 Courgette; 1 packet Fettuccine; 1 packet Rosemary; 320 g Chicken Thigh; 1 drizzle olive oil; 20 g butter; 1 tsp brown sugar

with Courgette & Parmesan

Recipe Development TeamUpdated on November 06, 2026

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Calories

:

856 kcal

Protein

:

52.4g protein

Total

:

30 minutes

Difficulty

:

Easy

Allergens:

Milk
Gluten
Wheat
May contain traces of allergens
Soy

Pasta alla Norma is the Sicilian staple that everyone will love! Roasted eggplant is tossed through a rich tomato sauce with golden ribbons of fettuccine to hold it all together. We’ve added a couple of other veggies to ours for added goodness; you won’t need to be a vegetarian to love this meat-free meal!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 sachet

Garlic & Herb Seasoning

1

Red Onion

1

Passata

1

Eggplant

1 packet

Parmesan Cheese

(Contains: Milk)

2

Garlic

1

Courgette

1 packet

Fettuccine

(Contains: Gluten, Wheat May be present: Soy)

1 packet

Rosemary

320 g

Chicken Thigh

Not included in your delivery

1 drizzle

olive oil

20 g

butter

(Contains: Milk)

1 tsp

brown sugar

Nutrition

Energy (kJ)3580 kJ

Calories856 kcal

Fat35.7 g

of which saturates16 g

Carbohydrate86 g

of which sugars16.7 g

Dietary Fibre8.6 g

Protein52.4 g

Sodium790 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Large Non-Stick Pan

•Large Pan

•Baking Paper

Cooking Steps

PDF

1

• Preheat oven to 220°C/200°C fan-forced.
• Boil the kettle.
• Cut eggplant into 1cm chunks.
• Cut courgette into bite-sized chunks.
• Cut chicken thigh into 2cm chunks.
• Pick and finely chop rosemary leaves (see ingredients).

2

• Place eggplant and courgette on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.

3

• Half-fill a large saucepan with boiling water, then add a pinch of salt and bring to the boil.
• Cook fettuccine over high heat, until ‘al dente’, 11 minutes.
• Reserve some pasta water (see ingredients). Drain fettuccine, then return to saucepan.

TIP: ‘Al dente’ pasta is cooked through but still slightly firm in the centre.

4

• Meanwhile, finely chop garlic and onion (see ingredients).
• In a large frying pan, heat a drizzle of olive oil over medium-high heat.
• When oil is hot, cook chicken and onion, tossing, until cooked through and tender, 5-6 minutes.
• Add garlic and garlic & herb seasoning and rosemary and cook until fragrant, 1-2 minutes.

TIP: Chicken is cooked through when it's no longer pink inside.

5

• Reduce heat to medium, then add passata, the butter, brown sugar and reserved pasta water. Simmer, until slightly reduced, 2-3 minutes.
• Remove pan from heat and stir through the roasted vegetables and cooked fettuccine. Season to taste with salt and pepper.