Jul 14 2026
Restaurants›The Original Vazzy's›Chicken Mullana Recipe

Chicken Mullana Recipe

Inspired by The Original Vazzy's
Time30m
Serves4

Penne pasta served with chicken, pine nuts and eggplant in olive oil and garlic

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Pasta

Chicken and Vegetables

Garnish

Method

Pasta Preparation

  1. 1

    Cook the Pasta

    In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Chicken and Vegetables Preparation

  1. 2

    Prepare the Chicken

    Cut the chicken breast into bite-sized pieces. Season with black pepper.

  2. 3

    Cook the Eggplant

    Dice the eggplant into small cubes. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the eggplant and sauté for about 5-7 minutes until soft and lightly browned. Remove and set aside.

  3. 4

    Cook the Chicken

    In the same skillet, add the remaining 2 tablespoons of olive oil. Add minced garlic and sauté until fragrant, about 1 minute. Then add the seasoned chicken pieces and cook for about 8-10 minutes, or until fully cooked and golden brown.

  4. 5

    Combine Ingredients

    Return the cooked eggplant to the skillet with the chicken. Add the pine nuts and mix well. Cook for an additional 2-3 minutes.

Final Assembly

  1. 6

    Combine Pasta and Sauce

    Add the cooked penne pasta to the skillet. Toss everything together to combine, ensuring the pasta is well coated with the chicken and eggplant mixture.

  2. 7

    Garnish and Serve

    Serve hot, garnished with fresh basil leaves and grated Parmesan cheese on top.

More from The Original Vazzy's