Creamy Eggplant and Ground Chicken Pasta

This Creamy Eggplant and Ground Chicken Pasta combines traditional Italian flavors with a modern twist. The rich ricotta and heavy cream sauce envelops tender pasta, while roasted eggplant adds depth and a hint of smokiness. Ground chicken rounds out the dish, providing lean protein and a satisfying texture. Perfect for a comforting dinner, this recipe balances hearty ingredients with a creamy finish, making it a delightful and wholesome meal.

Ingredients:

• 8 oz pasta (your choice)
• 1 medium eggplant, diced
• 1 lb ground chicken
• 1 cup ricotta cheese
• 1/2 cup heavy cream
• 2 cloves garlic, minced
• 1/2 onion, finely chopped
• 1/2 cup grated Parmesan cheese
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper. Spread it on a baking sheet and roast for about 20 minutes or until golden and tender.
3. While the eggplant is roasting, cook the pasta according to package instructions until al dente. Drain and set aside.
4. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until softened, about 3-4 minutes.
5. Add the ground chicken to the skillet, cooking until browned and fully cooked through, about 7-10 minutes. Season with salt and pepper.
6. Once the eggplant is done roasting, add it to the skillet with the chicken. Stir in the ricotta and heavy cream, mixing until well combined and creamy.
7. Add the cooked pasta to the skillet, tossing everything together gently. If the mixture is too thick, add a splash of pasta water to reach your desired consistency.
8. Serve hot, garnished with grated Parmesan cheese and fresh basil leaves.