Chicken spagetti with Eggplant, Tomato, squash and pesto sauce
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 whole chicken boneless, skinless chicken breasts1/2 box of whole wheat spagetti2 small japanese eggplants1 small yellow squash1 small onion3 cups quartered cherry tomatos1/2 red bell pepper1/4 c pesto3 TBSP Olive oil2 Cloves garlicsalt, pepper and red pepper flakes to taste
Dice the egg plant into 1" pieces and place in a bowl. Sprinkle with salt and mix. Let sit for at least 30 min to remove some of the moisture from the eggplant. This also helps get rid of any bitter flavor.
Warm a tbsp of olive oil in a fry pan over medium heat and add chicken.
While the egg plant sits and the chicken cooks, dice the yellow squash into 1" piece and cut quarter the cherry tomatos. Dice the onion, bell pepper and garlic as well.
When the chicken is golden on one side and cooked to the middle, flip. season cooked side with salt and pepper.
Put a pot of salted water on to boil for the pasta.
In a large skillet, add the remaining olive oil and warm over medium heat. Add onions and stir to coat. in oil. Season with a little salt. Cook until the onions soften then add the eggplant, squash, garlic and Bell Pepper. Season with more Salt, red pepper flakes and black pepper. Allow to saute, stiring occasionally until the eggplant and squash begin to show some browning. Add the tomatos and stir well. The tomatos will give off a lot of juice.
When the chicken is cooked through set aside to rest for 5 min before slicing. Add it to the veggie sauce.
Add the pasta to the boiling water and cook until it is still slightly hard in the middle. Use a noodle spoon to scoop the pasta out of the pot and into the sauce. Ladel in some of the pasta water to loosen the sauce. Stir in the pesto and cook until the pasta is at the desired doneness
Serving Size: 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHKM76.
Warm a tbsp of olive oil in a fry pan over medium heat and add chicken.
While the egg plant sits and the chicken cooks, dice the yellow squash into 1" piece and cut quarter the cherry tomatos. Dice the onion, bell pepper and garlic as well.
When the chicken is golden on one side and cooked to the middle, flip. season cooked side with salt and pepper.
Put a pot of salted water on to boil for the pasta.
In a large skillet, add the remaining olive oil and warm over medium heat. Add onions and stir to coat. in oil. Season with a little salt. Cook until the onions soften then add the eggplant, squash, garlic and Bell Pepper. Season with more Salt, red pepper flakes and black pepper. Allow to saute, stiring occasionally until the eggplant and squash begin to show some browning. Add the tomatos and stir well. The tomatos will give off a lot of juice.
When the chicken is cooked through set aside to rest for 5 min before slicing. Add it to the veggie sauce.
Add the pasta to the boiling water and cook until it is still slightly hard in the middle. Use a noodle spoon to scoop the pasta out of the pot and into the sauce. Ladel in some of the pasta water to loosen the sauce. Stir in the pesto and cook until the pasta is at the desired doneness
Serving Size: 4 hearty servings
Number of Servings: 4
Recipe submitted by SparkPeople user SARAHKM76.
Nutritional Info Amount Per Serving
- Calories: 568.6
- Total Fat: 21.9 g
- Cholesterol: 78.1 mg
- Sodium: 335.3 mg
- Total Carbs: 57.3 g
- Dietary Fiber: 10.0 g
- Protein: 37.7 g
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