Chicken In A Fresh Tomato And Eggplant Sauce With S

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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.

That's it — enjoy your meal!

Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions