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Chicken-Eggplant Pasta


4 boneless, skinless chicken breast halves, cut in 1-inch pieces
4 cups uncooked spiral pasta
2 tablespoons olive oil
1 medium eggplant, cut in 1-inch pieces
2 cloves garlic, minced
2 cans (14 1/2 oz each) Italian-style stewed tomatoes
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons grated Parmesan cheese


In Dutch oven, cook pasta according to package directions, omitting salt; drain and keep warm. In same pan, place oil and heat to medium-high temperature. Add chicken, eggplant, and garlic. Cook, stirring, 6 to 8 minutes or until chicken and eggplant are lightly browned. Add tomatoes, basil, salt, and pepper; reduce heat to medium and cook, covered, 10 minutes or until chicken and eggplant are fork tender. Spoon sauce over pasta; top with Parmesan cheese.

Nutritional Information:

Servings: 4
Calories: 457
Protein: 37 g
Total Fat: 10 g
Saturated Fat: 2.1 g
Cholesterol: 71 mg
Sodium: 620 mg
Carbohydrates: 49 g

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