Creamy Grilled Chicken and Herb Pasta with Crispy Tomatoey Eggplant

Styling and Photography by Chay Berger | Food Prep by Leah Hamaoui

When preparing my food for Shabbos, I usually make extra grilled or roasted chicken to use for a dinner the following week. This pasta dish comes together very easily, and the crispy tomatoey eggplant adds a delicious component to the final dish. You can even top a salad or chicken sandwich with these tasty bites.

Serves 4–6

• 1 lb (450 g) pasta, cooked according to pkg directions (reserve 1 cup pasta water for sauce)
• 3 Tbsp olive oil
• 1 small red onion, sliced
• 6–8 oz (170–225 g) seasoned, grilled chicken cutlets, cut into ¼-inch (½ cm) slices
• 4 cloves garlic, chopped
• 2 Tbsp chopped parsley
• ½ Tbsp chopped fresh thyme
• ½ Tbsp chopped fresh rosemary
• 1 cup chicken stock
• kosher salt and freshly ground pepper, to taste
• fresh parsley, for garnish

Cream Sauce

• ⅓ cup flour
• ¼ cup pareve butter
• 3 cups nondairy milk (I use oat milk)
• 1 Tbsp chicken consommé
• ½ Tbsp crushed garlic
• 6 oz (170 g) pareve sour cream (optional)
• salt and pepper, to taste
• 1 cup pasta water, or as needed

Crispy Tomatoey Eggplant

• 1 small firm eggplant
• 3 Tbsp Tuscanini Savory Tomato Jam
• 3 Tbsp olive oil
• 2 tsp garlic salt
• 2 pinches chopped fresh thyme

To prepare the sauce, first create a roux by combining the flour and butter and cooking it over medium heat until the mixture is lightly toasted.

Heat the nondairy milk, chicken consommé, and garlic until scalding. Add roux, 1 Tbsp at a time, letting the mixture thicken slightly. Mix well, then bring to a light boil. If the cream sauce gets too thick, thin it with the pasta water.

To prepare the eggplant, preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.