Chicken In A Fresh Tomato And Eggplant Sauce With Spaghetti

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• coarse salt
• 1 lb spaghetti
• 5 tablespoons extra virgin olive oil
• 3 baby eggplants, cut into 1/2 inch dice (or 1 small firm eggplant)
• 1 1/3 lbs chicken tenders, cut into small bite-size pieces
• 1 medium yellow onion, chopped
• 4 garlic cloves, chopped
• coarse black pepper
• 1 teaspoon crushed red pepper flakes
• 1/2 cup dry wine
• 1 1/2 cups chicken stock
• 1 pint cherry tomatoes or 1 pint grape tomatoes
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup grated parmigiano-reggiano cheese
• crusty bread

Recipe

• 1 bring a large pot of water to a boil; when boiling, salt the water and cook pasta al dente; drain pasta, but reserve ½ cup pasta cooking liquid.
• 2 preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant; cook, stirring occasionally, until brown, about 5-6 minutes.
• 3 remove the eggplant from the skillet to a plate and cover with foil to keep warm.
• 4 return the skillet to the stove; add in the remaining 2 tablespoons oil; add in the chicken and cook to lightly brown, about 4-5 minutes.
• 5 add in the onions and garlic; return the eggplant to the skillet, season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.
• 6 add in wine and chicken stock; bring to a simmer; cook for 3-4 minutes.
• 7 add in the cherry tomatoes and pasta water; cook until the tomatoes begin to burst.
• 8 add in the parsley and cooked pasta; toss to coat, and cook for 1-2 minutes or until the sauce tightens up around the pasta.
• 9 turn off the heat; add in grated parmigiano-reggiano; toss to coat the spaghetti.
• 10 serve warm with crusty bread.