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Friday, September 7, 2012

Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

Prep Time: 30 mins | Cook Time: 15 mins | Makes: 4-6

  • coarse salt
  • 1 lb spaghetti
  • 5 tablespoons extra virgin olive oil
  • 1 small firm eggplant cut into a small dice
  • 2 small summer squash or zucchini cut into a small dice
  • 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
  • 4 tomatoes cut into chunks
  • 1 cup fresh flat-leaf parsley, chopped
  • 1 cup grated parmigiano-reggiano cheese
  • crusty bread

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.

Preheat a large nonstick skillet over medium-high heat with 3 tablespoons oil; add in eggplant and squash; cook, stirring occasionally for 2-3 minutes

Add in the onions and garlic; season with salt, pepper, and crushed red pepper flakes; continue to cook 3-4 minutes.

Add in the chicken and cook to lightly brown, about 4-5 minutes.

Add in white wine and chicken stock; bring to a simmer; cook for 3-4 minutes.

Add in the tomatoes and pasta water; cook until the tomatoes are warm

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.

Turn off the heat; add in grated Parmigiano-Reggiano; toss to coat the spaghetti.

Serve warm with crusty bread.

Adapted from: 365 No Repeats – Rachael Ray

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