Cook the Penne as per the instructions on pack; drain and rinse thoroughly with boiling water. Meanwhile, place a large saucepan over a low heat, add 1tbsp oil from the jar of aubergines and add the chilli and garlic. Saute for a couple of minutes until soft.

Drain the aubergines, roughly chop them and add to the pan, along with the chicken and freshly cooked pasta. Add ricotta and milk and heat gently, stirring to combine all ingredietns. Stir in the basil and season well with freshly ground black pepper and serve immediately.