Penne With Tomato Eggplant Sauce And Spinach Recipe

Name: Penne With Tomato Eggplant Sauce And Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: PREGO CAN TOMATO SAUCE (MUSHROOM GREEN PEPPER) OR NATURAL TOMATO SAUCE; LEMON; GARLIC; CHICKEN (OPTIONAL); BASIL; OREGANO; SALT N PEPPER; MOZZARELLA AND PARMESAN CHEESE; EGGPLANT; SPINACH

Servings: persons

1
BOIL PASTA AND SET ASIDE, BOIL SPINACH AND SET ASIDE.
2
BAKE EGGPLANT AND LET IT COOL.
3
CHOP THE CHICKEN IN CUBES, SEASON WITH SALT AND PEPPER, HEAT A PAN WITH 2 TABLE SPOONS OF CANOLA OIL OR ANY OIL AND COOK THE CHICKEN TILL WELL DONE. PUT ASIDE.
4
MAKE THE SAUCE BY BLENDING ALL THE INGREDIENTS INCLUDING THE EGGPLANT TOGETHER, EXCEPT FOR THE CHEESES AND THE SPINACH, AND THE CHICKEN.
5
THEN POUR THE SAUCE ON TOP OF THE PASTA, ADD THE SPINACH, CHICKEN,THE CHEESES AND MIX TOGETHER.
6
SERVE

No nutrition data on file — estimate from the ingredient list.

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 10 ingredients. The key ingredients include: PREGO CAN TOMATO SAUCE (MUSHROOM GREEN PEPPER) OR NATURAL TOMATO SAUCE, LEMON, GARLIC, CHICKEN (OPTIONAL), and more.

Yes, Penne With Tomato Eggplant Sauce And Spinach 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.

Penne With Tomato Eggplant Sauce And Spinach

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