Chicken and Eggplant Tomato Sauce Pasta – a delicious recipe with Chicken tenders, tomato, bouillon, Short pasta, Salt, Honey. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Season the chicken tenders with salt and pepper, sprinkle with some sake (not listed in the ingredients), wrap with plastic wrap, and cook in the microwave for 3 minutes.
2
Let cool covered.
3
Chop the garlic.
4
Heat the olive oil and garlic in a frying pan over low heat.
5
When you can smell the garlic aroma, add the eggplant cut into half-moon slices and stir fry.
6
Mash the tomatoes with your hands.
7
I try to make it as juicy as possible.
8
Boil the pasta.
9
Add the consomme bouillon, salt, and pepper seasonings.
10
Also add the basil.
11
The sourness of the tomatoes will vary with each kind.
12
I like a milder taste, so I adjust it with honey or oligo sugar at this step.
13
Shred the chicken with your hands and combine with the boiled pasta.
14
Enjoy!
601
kcal
Calories
29
g
Fat
57
g
Carbs
30
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 pieces Chicken tenders, 1 Japanese eggplant, 1/2 can Canned tomato, 1/2 cube Consomme bouillon, and more.
Yes, Chicken and Eggplant Tomato Sauce Pasta falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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