A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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.