Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

READY IN: 45mins
Recipe by ratherbeswimmin'

Rachael Ray

Top Review by Nodnyl

This is a superb dish, and not too hard to make. I used roma tomatoes, cut in 1/4's, but everything else was per recipe. One thing of note - I made this a day ahead, due to time constraints, but sampled it right after completion. Then, the next day it was served. It was better the day after than when first made, as it seasoned. I'd recommend this dish/recipe to everyone, as the eggplant is not overpowering.

Ingredients Nutrition

Directions

  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 white 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.

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