1 lb. spaghetti

5 T. extra-virgin olive oil (EVOO)

1 small, firm eggplant, cut into 1/2-inch dice

1 1/3 lb. chicken tenders cut into small bite-size pieces

1 medium yellow onion, chopped

4 garlic cloves, pressed

Coarse black pepper

1 t crushed red pepper flakes

1/2 C. dry white wine (I used Yellow Tail Chardonnay)

1 1/2 C. chicken broth

1 pint red grape tomatoes

1 C. fresh flat-leaf parsley leaves, chopped

1 C. grated Parmesan cheese

 

Bring a large pot of water to a boil. Once it is boiling, salt the water and cook the pasta al dente. Heads up: you will need to reserve 1/2 C. of the pasta cooking water before draining. Preheat a large nonstick skillet (it needs to be VERY big!!) over medium-high heat with 3 T. of EVOO. Add the eggplant and cook, stirring occasionally, until brown, about 5 to 6 minutes. Remove the eggplant from the skillet to a plate and cover with aluminum foil to keep warm; return the skillet to the stove. Add the remaining 2 T. of EVOO. Add the chicken and cook to lightly brown, about 4 to 5 minutes. Add the onions and the garlic and return the eggplant to the skilet, season with salt, pepper, and crushed red pepper flakes, and continue to cook for 3 to 4 minutes more. Add the cherry tomatoes and the reserved pasta cooking water and cook until the tomatoes begin to burst. Add the parsley and the cooked pasta, toss to coat and cook for 1 to 2 minutes, or until the sauce tightens up around the pasta. Turn the heat off and add the grated Parmesan cheese. Toss to coat the spaghetti, then serve it up!

 

 

Yield:

Calories:

Fat:

Fiber: