Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

Rachael Ray

• Ready In: 45 mins
• Serves: 4-6

Ingredients

•  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 white 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

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.