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    You are in: Home / Recipes / Macaroni Eggplant And Chicken In Cream Sauce Recipe
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    Macaroni Eggplant And Chicken In Cream Sauce

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Nelka's Note:

    This is just something that I came up with last Friday and my parents really loved it. I, however, had the feeling that it missed something, but can't say what. That's why I leave the recipe open to suggestions.

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    Units: US | Metric


    1. 1
      Boil the macaroni and if ready before the sauce drain, add some olive oil so they don’t stick and put aside.
    2. 2
      While the macaroni are boiling slice the chicken breasts into fine stripes, pour some soy sauce over them and leave for a couple of minutes.
    3. 3
      Peel the eggplant, cut it into 1/3” rings and then slice the rings into stripes.
    4. 4
      Heat some oil in a big saucepan; add the chicken and fry until half done Add the eggplant and sprinkle it with some more soy sauce, add the nutmeg, the garam masala and the black pepper.
    5. 5
      Cover and cook until eggplant softens up and is almost done; you may need to add some water so that it doesn’t stick to the pan.
    6. 6
      Add the cream and boil uncovered at low heat until the mixture thickens to your taste; try and add some salt or more soy sauce if needed.
    7. 7
      Serve each portion of macaroni with a generous scoop of sauce on top.

    Ratings & Reviews:


    Nutritional Facts for Macaroni Eggplant And Chicken In Cream Sauce

    Serving Size: 1 (184 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 436.0
    Calories from Fat 76
    Total Fat 8.4 g
    Saturated Fat 2.3 g
    Cholesterol 48.4 mg
    Sodium 53.3 mg
    Total Carbohydrate 62.1 g
    Dietary Fiber 5.6 g
    Sugars 3.6 g
    Protein 26.6 g

    The following items or measurements are not included:


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