Spaghetti with Roasted Eggplant & Grilled Chicken Breast
Nutritional Info
- Servings Per Recipe: 5
- Amount Per Serving
- Calories: 392.9
- Total Fat: 12.9 g
- Cholesterol: 54.8 mg
- Sodium: 205.7 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 4.0 g
- Protein: 28.1 g
View full nutritional breakdown of Spaghetti with Roasted Eggplant & Grilled Chicken Breast calories by ingredient
Introduction
This is a sauce-less & savory spaghetti dish that is very tasty & filled with flavors. This is a sauce-less & savory spaghetti dish that is very tasty & filled with flavors.Number of Servings: 5
Ingredients
-
1 Large Eggplant, cubed
1 Large Onion, chopped
3 Cloves Garlic
1/3 cup Olive Oil- in two parts
2 Chicken Breast filets (marinated in Ken's low fat Caeser dressing)
Spaghetti- about 4 cups
Basil
Oregano
Salt
Pepper
Directions
This makes about 5 servings~ & is very savory!
I marinate chicken breasts at least 5 hours in Ken's Low Fat Caeser dressing, then grill them in a George Foreman grill.
Chop into pieces.
Roast cubed eggplant & chopped onion with crushed garlic in a 425 degree oven, sprinkle with spices & 1/4 c or so olive oil.
Use two roasting pans so the veggies aren't crowded.
Cook Spaghetti to taste.
Combine all ingredients when ready, add a little more olive oil if needed..
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user SPOOKYTHECAT.
I marinate chicken breasts at least 5 hours in Ken's Low Fat Caeser dressing, then grill them in a George Foreman grill.
Chop into pieces.
Roast cubed eggplant & chopped onion with crushed garlic in a 425 degree oven, sprinkle with spices & 1/4 c or so olive oil.
Use two roasting pans so the veggies aren't crowded.
Cook Spaghetti to taste.
Combine all ingredients when ready, add a little more olive oil if needed..
Enjoy!
Number of Servings: 5
Recipe submitted by SparkPeople user SPOOKYTHECAT.