Emergency Eggplant Chicken Pasta

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Emergency Eggplant Chicken Pasta calories by ingredient


Introduction

This is what happens when you forget to start the crock pot and then think that you have red sauce in the fridge but turn out to be wrong, but you have a small eggplant in the fridge and lots of fresh sage in the garden. This is what happens when you forget to start the crock pot and then think that you have red sauce in the fridge but turn out to be wrong, but you have a small eggplant in the fridge and lots of fresh sage in the garden.
Number of Servings: 6

Ingredients

    ~6 oz whole wheat pasta

    1 T olive oil
    1 small eggplant, sliced thin
    1 large bunch fresh sage
    5 cloves crushed garlic
    1 small onion, sliced thin

    1 T olive oil
    1.5 c rotisserie chicken, pulled apart
    1.5 c frozen peas
    .5 c grated parmesan

Directions

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.