Chicken spagetti with Eggplant, Tomato, squash and pesto sauce

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Chicken spagetti with Eggplant, Tomato, squash and pesto sauce calories by ingredient
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Introduction

Had a bunch of random veggies and made pasta Had a bunch of random veggies and made pasta
Number of Servings: 4

Ingredients

    2 whole chicken boneless, skinless chicken breasts
    1/2 box of whole wheat spagetti
    2 small japanese eggplants
    1 small yellow squash
    1 small onion
    3 cups quartered cherry tomatos
    1/2 red bell pepper
    1/4 c pesto
    3 TBSP Olive oil
    2 Cloves garlic
    salt, pepper and red pepper flakes to taste

Tips

It is important to save the pasta water. It allows you to adjust the thickness of your sauce without diluting the flavor. If you have to use a colander to drain your pasta place it over a bowl to catch the pasta water.


Directions

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.

TAGS:  Poultry |

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