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  • Skinny and Delicious Chicken and Eggplant Pasta for 326 Calories!

    6 votes
    Skinny and Delicious Chicken and Eggplant Pasta for 326 Calories!
    Prep: 15 min Cook: 15 min Servings: 4
    by Skinny Kitchen with Nancy Fox
    299 recipes
    >
    We know it’s a mouthful but we’re talking real Italian comfort food here. Most Italian sauces take hours simmering on the stovetop. Not here… The beauty of this fabulous pasta dish is this flavorful sauce comes together in about 30 minutes. In fact, this meal is mostly sauce served over a little spaghetti. Perfect for a Sunday night dinner but also great for a quick weeknight meal. Because this hearty dish is loaded with vegetables, all you’ll need is some skinny garlic bread (see serving tip) and a heart healthy glass of wine. Enjoy...

    Ingredients

    • 1 tablespoon extra virgin olive oil
    • 1 ¾ cups diced onions
    • 1 ½ tablespoons minced garlic
    • 2 cups cubed eggplant, un-peeled (about 6 ounces)
    • 4 ounces dry whole wheat spaghetti
    • ¾ cup white wine
    • 1 cup reduced-sodium chicken broth
    • 2 ½ tablespoons tomato paste
    • 6 cups baby spinach (3 oz)
    • 1¼ cups halved grape or cherry tomatoes
    • 2 cups cooked and chopped chicken breast (skinless)
    • 2 tablespoons red wine vinegar
    • ¼ teaspoon fresh ground black pepper
    • ¼ teaspoon salt

    Directions

    1. In a large pot, add water and bring to a boil to cook the spaghetti.
    2. In a large nonstick pan, heat the olive oil over medium-high. Add the garlic and saute for about 1 minute. Stir in the eggplant and cook about 3-5 minutes until eggplant begins to soften.
    3. In the meantime, add the spaghetti to the pot of boiling water. Cook according to package directions. Drain when cooked.
    4. Add wine to eggplant mixture and simmer until liquid is almost evaporated. Stir in chicken broth and tomato paste. Simmer sauce until it begins to thicken, about 2-3 minutes.
    5. Add spinach in handfuls, stirring until wilted. Stir in tomatoes and cooked chicken. Continue to cook until heated through. Season with vinegar, pepper and salt.
    6. Divide cooked spaghetti among 4 bowls or dishes. Top each with sauce.

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    Reviews

    • victoria jones
      victoria jones
      This was a great dish. I was unsure at first...but it turned out wonderfully. I tweaked the recipe a bit. I had zucchini I needed to use so I added that to the recipe as well. I also cut some corners by using ingredients that were already diced. I saved a TON of time my using frozen cooked diced chicken. I just had to zap it in the microwave for 2 minutes and it was ready to go into the sauce. I almost ruined the recipe (keep in mind I am a just learning to cook) when I put DRY minced garlic in with the olive oil. It burned immediately. I'm guessing the recipe calls for the wet minced garlic. Other than that mishap, the pasta was great. I served it with my own creation of low fat/calorie cheesy garlic bread and we even had Tiramusu for dessert!
      1 reply
      • Skinny Kitchen with Nancy Fox
        Skinny Kitchen with Nancy Fox
        Thanks Victoria for the terrific review. I always love feedback. Yes, the recipe does call for fresh minced garlic but it sounds like you worked it out. You turned the dish into a lovely dinner by serving low fat cheesy garlic bread and Tiramusu. Sounds yummy!
      • Kristi Rimkus
        Kristi Rimkus
        This sound delicious!

        Comments

        • ShaleeDP
          ShaleeDP
          This sounds awesome. I like to try different twists and variety to my pasta dishes.

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