Emergency Eggplant Chicken Pasta
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
~6 oz whole wheat pasta1 T olive oil1 small eggplant, sliced thin1 large bunch fresh sage5 cloves crushed garlic1 small onion, sliced thin1 T olive oil1.5 c rotisserie chicken, pulled apart1.5 c frozen peas.5 c grated parmesan
Cook pasta (I prefer chunky pasta for this sort of dish) according to box directions. Drain and keep warm.
Combine eggplant, sage, garlic, and onion in a bowl and drizzle with olive oil.
Saute veggies in additional oil until the eggplant softens. While you're doing this, pull apart the chicken. Add it to the veggies, then put in the peas. Add about 1/4 c water and cover tightly. Simmer until the peas are done.
Mix in the cooked pasta and then toss in the parmesan cheese. Salt & pepper to taste.
Serving Size: makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHMICHELEF.
Combine eggplant, sage, garlic, and onion in a bowl and drizzle with olive oil.
Saute veggies in additional oil until the eggplant softens. While you're doing this, pull apart the chicken. Add it to the veggies, then put in the peas. Add about 1/4 c water and cover tightly. Simmer until the peas are done.
Mix in the cooked pasta and then toss in the parmesan cheese. Salt & pepper to taste.
Serving Size: makes about 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SARAHMICHELEF.
Nutritional Info Amount Per Serving
- Calories: 286.7
- Total Fat: 9.2 g
- Cholesterol: 32.8 mg
- Sodium: 217.1 mg
- Total Carbs: 32.7 g
- Dietary Fiber: 6.3 g
- Protein: 20.2 g
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