Pre-heat BBQ with the plancha plate in place to a medium heat for a couple of minutes.
Butterfly the breasts to help keep the cooking even, add to the grill and cook for 4/5 minutes per side or until cooked through.
Swap for the paella pan and add the oil. Warm up for a minute or so then add the aubergines, keep mixing them around to coat evenly with the oil. Cook for around 15 minutes on a low heat until they are golden brown, add a little more oil if needed and stir regularly. Meanwhile cook the pasta according to the packet instructions.
Next add the garlic and tomatoes to the aubergines. Cook for a few minutes to soften the tomatoes, around 3-4 minutes.
Slice the chicken into thin strips and add to the pan along with the chilli flakes and pasta, stir through to combine everything together then serve.
Note: Marcus is using the Carri Chef 50 and BBQ 2 Plancha 50 with Paella Pan 40 for this recipe, but it would also work well with the BBQ Grid then Chef Pan 40 or Paella Pan 30/50 – you will need to adjust your quantities a little to accommodate the pan size being used.