Chicken Bucatini With Eggplant Sauce

Submitted by ratherbeswimmin

"Cuisine at Home/Cuisine Lite"

 

• Ready In: 1hr 5mins
• Ingredients: 14
• Serves: 4

ingredients

• 9.85 ml olive oil
• 236.59 ml diced onion
• 14.79 ml minced garlic
• 473.18 ml cubed eggplants (I peel it)
• 113.39 g dry bucatini pasta or 113.39 g spaghetti
• 118.29 ml dry white wine
• 236.59 ml low sodium chicken broth
• 29.58 ml tomato paste
• 1419.54 ml Baby Spinach (3 oz.)
• 236.59 ml halved grape tomatoes
• 473.18 ml cooked shredded skinless chicken breasts (8 oz.)
• 9.85 ml red wine vinegar
• 1.23 ml black pepper
• 0.61 ml kosher salt

directions

1. Bring a large pot of salted water to a boil for the pasta.
2. Heat the oil in a large nonstick skillet over med-high heat.
3. Add in onion; saute 2 minutes.
4. Add in garlic; saute 1 minute.
5. Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.
6. Add pasta to pot of boiling water and cook according to package directions.
7. Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.
8. Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.
9. Add in spinach by the handful, stirring until wilted.
10. Stir in tomatoes and chicken; cook until heated through.
11. Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.
12. Drain pasta and divide evenly among 4 dishes or bowls.
13. Top each serving with eggplant sauce.
14. Per serving-285 cal, 4 g fat, 5 g fiber.