Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti |
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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Rachael Ray Ingredients:
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 |
Directions:
1. Bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve 1/2 cup pasta cooking liquid.
2. 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.
3. Remove the eggplant from the skillet to a plate and cover with foil to keep warm.
4. 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.
5. 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.
6. Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
7. Add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
8. 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.
9. Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.
10. Serve warm with crusty bread.
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