Chicken Bucatini With Eggplant Sauce |
|
 |
Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
Cuisine at Home/Cuisine Lite Ingredients:
2 teaspoons olive oil |
1 cup diced onion |
1 tablespoon minced garlic |
2 cups cubed eggplants (i peel it) |
4 ounces dry bucatini pasta or 4 ounces spaghetti |
1/2 cup dry white wine |
1 cup low sodium chicken broth |
2 tablespoons tomato paste |
6 cups baby spinach (3 oz.) |
1 cup halved grape tomatoes |
2 cups cooked shredded skinless chicken breasts (8 oz.) |
2 teaspoons red wine vinegar |
1/4 teaspoon black pepper |
1/8 teaspoon kosher salt |
Directions:
1. Bring a large pot of salted water to a boil for the pasta.
2. Heat the oil in a large nonstick skillet over med-high heat.
3. Add in onion; saute 2 minutes.
4. Add in garlic; saute 1 minute.
5. Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.
6. Add pasta to pot of boiling water and cook according to package directions.
7. Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.
8. Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.
9. Add in spinach by the handful, stirring until wilted.
10. Stir in tomatoes and chicken; cook until heated through.
11. Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.
12. Drain pasta and divide evenly among 4 dishes or bowls.
13. Top each serving with eggplant sauce.
14. Per serving-285 cal, 4 g fat, 5 g fiber.
|
|