Penne with Grilled Chicken and Eggplant |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
1 (1-pound) eggplant |
2 tablespoons balsamic vinegar |
2 tablespoons canned low-sodium chicken broth |
2 tablespoons chili powder |
1 teaspoon garlic powder |
8 ounces skinned, boned chicken breast tenders |
vegetable cooking spray |
1 pound penne (short tubular pasta), uncooked |
1 cup seeded, diced tomato |
1/4 cup chopped fresh cilantro |
1 tablespoon olive oil |
1 tablespoon canned low-sodium chicken broth, undiluted |
1/2 teaspoon salt |
6 large pitted ripe olives, chopped |
Directions:
1. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices; place in an 11- x 7- x 1 1/2-inch baking dish. Combine vinegar and 2 tablespoons broth; pour over eggplant. Cover and let stand 30 minutes, turning occasionally. Remove eggplant slices from marinade, discarding any remaining marinade.
2. Combine chili and garlic powders in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated.
3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 3 minutes on each side. Place eggplant on rack; grill, covered, 2 minutes on each side. Cut chicken and eggplant into 1-inch pieces.
4. Cook pasta according to package directions, omitting salt and fat. Drain.
5. Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.
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