Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

• servings: 6 servings
• total time: 45 minutes

Ingredients

coarse salt

1 lb spaghetti

5 tablespoons extra virgin olive oil

3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)

1 1/3 lbs chicken tenders, cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, chopped

coarse black pepper

1 teaspoon crushed red pepper flakes

1/2 cup dry white wine

1 1/2 cups chicken stock

1 pint cherry tomatoes or 1 pint grape tomatoes

1 cup fresh flat-leaf parsley, chopped

1 cup grated parmigiano-reggiano cheese

crusty bread

Directions

Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.

Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.

Remove the eggplant from the skillet to a plate and cover with foil to keep warm.

Return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.

Add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.

Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.

Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.

Add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.

Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.

Serve warm with crusty bread.

Nutrition

• Calories: 1012.4
• Total Fat: 28.1
• Saturated Fat: 7.1
• Cholesterol: 104.8
• Sodium: 595.6
• Total Carbohydrate: 121
• Dietary Fiber: 19.5
• Total Sugars: 16.8
• Protein: 65.4