Chicken and Spaghetti in Tomato and Eggplant Sauce
Tiffany
An Andrew specialty! This recipe makes a very large pot and would feed a crowd.
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 grape tomatoes, or 2-3 chopped tomatoes
- 1/2 to 1 cup fresh flat-leaf parsley, chopped
- 1 cup grated parmigiano-reggiano cheese
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 1/2 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.
Source: Recipezaar
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