Directions:
- Drain tomatoes, reserving the juice. Set the tomatoes aside. In a bowl, combine the cornstarch, tomato sauce, chicken broth, wine or additional broth, seasonings and reserved juice until smooth. Set aside.
- In a large nonstick 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 for 2 minutes or until thickened. Add chicken and tomatoes; heat through. Serve over pasta. Top with cheese. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 207.46 Kcal (869 kJ) | ||
| Calories from fat | 68.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.64g | 12% | |
|---|---|---|---|
| Cholesterol | 69.09mg | 23% | |
| Sodium | 704.48mg | 29% | |
| Potassium | 489.88mg | 10% | |
| Total Carbs | 8.1g | 3% | |
| Sugars | 3g | 12% | |
| Dietary Fiber | 1.24g | 5% | |
| Protein | 24.5g | 49% | |
| Vitamin C | 41.3mg | 69% | |
| Iron | 0.2mg | 1% | |
| Calcium | 47.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 96.74 Kcal (405 kJ) | ||
| Calories from fat | 32.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.56g | 12% | |
|---|---|---|---|
| Cholesterol | 32.22mg | 23% | |
| Sodium | 328.5mg | 29% | |
| Potassium | 228.44mg | 10% | |
| Total Carbs | 3.78g | 3% | |
| Sugars | 1.4g | 12% | |
| Dietary Fiber | 0.58g | 5% | |
| Protein | 11.42g | 49% | |
| Vitamin C | 19.2mg | 69% | |
| Iron | 0.1mg | 1% | |
| Calcium | 22.2mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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