Chicken Marinara Stir Fry


An italian twist on an asian classic. Low fat.

Steps


Drain tomatoes , reserve juice , and set aside.
In a bowl , combine cornstarch , tomato sauce , chicken broth , wine , seasonings and reserved juice.
Stir until smooth.
Set aside.
In a large skillet or wok , stir-fry chicken and garlic in hot oil until no longer pink.
Remove and keep warm.
In same skillet , stir-fry onion and pepper for 4 minutes.
Add eggplant.
Stir-fry for 4-5 minutes or until tender.
Stir sauce.
Add to pan.
Bring to a boil.
Cook and stir 2 minutes , until thick.
Add chicken and tomatoes.
Heat through.
Serve over pasta.
Top with parmesan cheese.

Ingredients


diced tomatoes, cornstarch, tomato sauce, chicken broth, red wine, dried basil, dried thyme, salt, boneless skinless chicken breast, garlic cloves, olive oil, onion, green pepper, eggplant, cooked spaghetti, parmesan cheese