Remember I had a cheat day last Sunday by making the Chicken Tortilla Pie? Well, last night, I took out the roasted chicken from the refrigerator and used the breasts for dinner. I also had an aubergine, garlic, thyme and lemon in the vegetable drawer. So, what did I whip up? Well, technically, I sauteed and blended them really!

Fusili with Creamy Herb Aubergine Sauce and Diced Roasted Chicken Breast

The Ingredients

1/2 lbs fusili

Olive oil

2 large cloves garlic, smashed and minced

1 large, long aubergine, cut in cubes

a few sprigs of thyme, leaves only

salt and pepper

1/2 lemon, juice only

2 roasted chicken breasts, skin removed and diced

First, boil fusili in 1 liter of salted water with a little olive oil. Check for cooking time on package and boil accordingly.

Whilst you have the fusili going, place a large non-stick frying pan on the stove, be sure it can fit all the aubergine in one layer, heat 2 tablespoon olive oil on medium high. Add garlic and then, aubergine. Stir. Season with salt and pepper and toss in thyme. Stir again so it does not burn. At this time, cover and turn the heat to medium low and allow the aubergine to sweat and soften for approximately 5-6 minutes. Stir halfway through.

When the fusili is cooked, remove and drain but reserve the water. Return the fusili to the pot and set aside.

Once the aubergine has softened, transfer into a blender and add some of the reserved water. Begin with half cup. The goal is to achieve a creamy consistency. If too thick, add a quarter more at a time. Check for seasoning. Adjust if needed.

Now, pour the herb creamy aubergine sauce into the pot of pasta, lemon juice and toss in the diced chicken. Mix well and serve! Bon appetite!