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Recipe Tags: 60 Minutes Or Less Time To Make Course Main Ingredient Preparation Healthy Main Dish Pasta Poultry Low Fat Chicken Stove Top Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Meat Pasta Rice And Grains Spaghetti Equipment

Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti

Rachael ray

Steps

Bring a large pot of water to a boil.
When boiling , salt the water and cook pasta al dente.
Drain pasta , but reserve 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.

Ingredients

coarse salt, spaghetti, extra virgin olive oil, baby eggplants, chicken tenders, yellow onion, garlic cloves, coarse black pepper, crushed red pepper flakes, dry white wine, chicken stock, cherry tomatoes, fresh flat-leaf parsley, parmigiano-reggiano cheese, crusty bread