Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti Recipe

Name: Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve 1/2 cup pasta cooking liquid.
2
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.
3
Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
4
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.
5
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.
6
Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
7
Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
8
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.
9
Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.
10
Serve warm with crusty bread.

880

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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), and more.

Yes, Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti 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.

Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti

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