Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti

1. 1

   Bring a large pot of water to a boil.

2. 2

   Once it is boiling, salt the water and cook the pasta al dente.

3. 3

   Heads up: you will need to reserve 1/2 cup of the pasta cooking water before draining.

4. 4

   Preheat a large nonstick skillet over medium-high heat with 3 tablespoons of the EVOO (3 times around the pan).

5. 5

   Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes.

6. 6

   Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove.

7. 7

   Add the remaining 2 tablespoons of EVOO.

8. 8

   Add the chicken and cook to lightly brown, about 4 to 5 minutes.

9. 9

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

10. 10

    Add the white wine and chicken stock, bring up to a simmer, and cook for 3 to 4 minutes more.

11. 11

    Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst.

12. 12

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

13. 13

    Turn the heat off and add the grated Parmigiano cheese.

14. 14

    Toss to coat the spaghetti, then serve it up.

15. 15

    Scoop up any sauce left in the pan and divide it atop the pasta.

16. 16

    Pass the crusty bread.

* Per serving · 4 servings · Values may vary.