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Eggplant, Chicken & Gorgonzola Orrechiette

Serve Adam Swanson from Zucca's delicious pasta dish with extra cracked black pepper.


  • 500g San Remo Orrechiette

  • 3 medium size eggplants

  • 3 tbs olive oil

  • 1 tbs butter

  • 1 white onion, peeled & finely diced

  • 250g chicken mince

  • salt and pepper

  • 1 tbs garlic, crushed

  • 12 cherry tomatoes, halved

  • 100g mascarpone

  • 100g gorgonzola, crumbled

  • ½ bunch basil leaves, torn

  • Extra cracked black pepper to garnish


  • 1.

    Cook pasta as per packet directions.

  • 2.

    To prepare the eggplant, cut into medium dice, then place in a colander and sprinkle with salt. Allow to stand for 10 minutes and drain. Pat dry eggplant dice with paper towel ready to use.

  • 3.

    Heat a large frypan over medium heat, add olive oil, butter and onion and fry for 2 minutes until onion becomes translucent.

  • 4.

    Add eggplant and chicken and cook for 5 minutes until the eggplant becomes soft and the chicken is cooked. Season with salt and pepper and add the garlic.

  • 5.

    Place tomatoes to pan and cook for a further 3 minutes until tomatoes are almost collapsing.

  • 6.

    Turn down heat and add mascarpone and fold through.

  • 7.

    Strain pasta and add to pan.

  • 8.

    Turn off heat and crumble in gorgonzola and tear in basil leaves.

  • 9.

    Mix pasta well and serve with extra cracked black pepper.


Preparation Time: 25 minutes

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