Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti Recipes

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CHICKEN IN A FRESH TOMATO AND EGGPLANT SAUCE WITH SPAGHETTI



Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti image

Make and share this Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti recipe from Food.com.

Provided by ratherbeswimmin

Categories     Chicken

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
  • 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.
  • Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
  • 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.
  • 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.
  • Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
  • Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
  • 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.
  • Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.
  • Serve warm with crusty bread.

Nutrition Facts : Calories 1012.4, Fat 28.1, SaturatedFat 7.1, Cholesterol 104.8, Sodium 595.6, Carbohydrate 121, Fiber 19.5, Sugar 16.8, Protein 65.4

CHICKEN BREASTS WITH TOMATOES AND EGGPLANT



Chicken Breasts With Tomatoes and Eggplant image

Provided by Trish Hall

Categories     dinner, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 pound eggplant, diced (5 cups)
Salt to taste if desired
Freshly ground pepper to taste
2 boneless, skinless chicken breasts, split to make 4 pieces (1 pound)
1 tablespoon flour
3 tablespoons butter
1 tablespoon olive oil
1/4 cup chopped onion
2 teaspoons chopped garlic
2 tablespoons red-wine vinegar
1 tomato, peeled, seeded and cubed
1 cup chicken broth
1 bay leaf
1/2 teaspoon thyme
4 tablespoons chopped parsley

Steps:

  • Boil eggplant in water to cover 2 minutes. Place in a strainer and squeeze out water.
  • Salt and pepper each side of the chicken breasts, then dredge in flour to coat. Melt 1 tablespoon butter with the oil in a large pan. Sautee chicken about 5 minutes on each side, or until browned.
  • Remove chicken from pan. In same pan, saute onion and garlic, scaping bits off bottom of pan. Add vinegar, eggplant, tomato, chicken broth, bay leaf and thyme, stirring, and simmer 10 minutes.
  • Return chicken to pan and simmer 2 minutes more. Stir in remaining 2 tablespoons butter and parsley, and serve.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 7 grams, Carbohydrate 13 grams, Fat 16 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 7 grams, Sodium 806 milligrams, Sugar 6 grams, TransFat 0 grams

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