Chicken Marinara Stir-Fry

An Italian twist on an Asian classic. Low fat.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1 (14 ounce) can diced tomatoes, undrained
• 1  tablespoon cornstarch
• 1 (8 ounce) can tomato sauce
• 1⁄4 cup chicken broth
• 1⁄4 cup red wine
• 1⁄2 teaspoon dried basil
• 1⁄2 teaspoon dried thyme
• 1⁄4 teaspoon salt
• 1  lb boneless skinless chicken breast, cut into strips
• 2  garlic cloves, minced
• 1  tablespoon olive oil
• 1  small onion, chopped
• 1  medium green pepper, julienned
• 1  small eggplant, peeled and cut into 3/4-inch cubes
•  hot  cooked spaghetti
•  parmesan cheese

Directions

1. Drain tomatoes, reserve juice, and set aside.
2. In a bowl, combine cornstarch, tomato sauce, chicken broth, wine, seasonings and reserved juice. Stir until smooth. Set aside.
3. In a large skillet or wok, stir-fry chicken and garlic in hot oil until no longer pink. Remove and keep warm.
4. In same skillet, stir-fry onion and pepper for 4 minutes. Add eggplant; stir-fry for 4-5 minutes or until tender.
5. Stir sauce; add to pan. Bring to a boil; cook and stir 2 minutes, until thick.
6. Add chicken and tomatoes; heat through.
7. Serve over pasta. Top with parmesan cheese.