Love the spinach dip at restaurants like TGIFriday's and the Olive Garden? Make it at home with these easy-to-follow copycat recipes.
Chicken and Eggplant Saute over Pasta
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- #6543
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
1 comment
ingredients
1 large whole boneless chicken breast cut into cubes
1 medium eggplant, peeled and cubed
1 large onion sliced
1 large tomato chopped
1 clove garlic, chopped
1 large green bell pepper, chopped
2 tablespoons chopped fresh cilantro
2 cups tomato sauce ( home made or canned )
salt
coarse grated black pepper to taste
1/2 pound prepared cooked pasta or egg noodles
directions
In a saute pan with a small amount of olive oil over medium high heat, saute first the eggplant until browned and then the onion, pepper, cilantro, and garlic and cook a few more minutes to soften vegetables. Add the chicken and cook to brown a bit. Add the tomato sauce and salt and pepper to taste and lower heat to a simmer and cover and cook 10 to 20 minutes; stirring on occasion. Serve over pasta or noodles of choice.
cook's notes
Using leftovers, this recipe proved to be very welcome and satisfying. Some crusty bread and a green salad makes a nice accompaniment.
Canned or some sauteed mushrooms are also a nice addition to the recipe.
added by
internationalrecipes
nutrition data
240 calories, 2 grams fat, 38 grams carbohydrates, 20 grams protein per serving. This recipe is low in fat.
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reviews & comments
Could you substitute alfredo sauce for tomato sauce?
I don't see why not!
September 15, 2015
This was delicious and really simple to make! I had leftover chicken (dark meat) and 1 eggplant and wanted to make something to combine the two. I used 5 cloves of garlic instead of 1, added cumin and other spices to taste. I don't like cilantro so didn't add. Served over linguini pasta and topped with grated parmesan cheese.