Eggplant & Chicken Parm Pasta

Boneless skinless thigh, raw cubed
2 medium eggplants, peeled, cubed
1.5 c. Seasoned Italian bread crumbs
1/2 c. Butter, unsalted
salt & pepper

2 8oz cans Tomato sauce
~ 16 oz water
2 tbsp each, basil, oregano, rosemary
salt & pepper

Spagetti
3 tbsp Parmesan cheese, grated

I put 6 servings because that is the number of servings on the label for pasta package.

Sprinkle chicken with salt and pepper and chop chicken into cubes. Place bread crumbs in small bowl and toss chicken in bread crumbs until evenly coated. Place butter in a skillet over medium heat. Place chicken in skillet with butter in a single layer cover with lid and reduce heat if needed. Cook on all sides until evenly browned. Remove from skillet and drain on paper towel. Peel and chop eggplants into cubes and repeat boating and skillet browning with melted butter and turn out with chicken onto paper towel until last batch is browned.

Place chicken and eggplant back into the skillet and add remaining ingredients. Simmer over medium/low heat while water boils for pasta and while pasta cooks according to package instructions.

Once pasta is cooked and water drained place pasta back in pot and ad remaining butter. Place cooked/buttered pasta on plate and cover with chicken/eggplant/tomato sauce. Sprinkle Parmesan cheese on top and serve.



Serving Size: 6

Number of Servings: 6

Recipe submitted by SparkPeople user ALFA_SUNSHINE.