Categories: Chicken, Main Dish

Ingredients

• 2 teaspoons olive oil
• 1 cup diced onion
• 1 tablespoon minced garlic
• 2 cups cubed eggplants (I peel it)
• 4 ounces dry bucatini pasta or 4 ounces spaghetti
• 1/2 cup dry white wine
• 1 cup low sodium chicken broth
• 2 tablespoons tomato paste
• 6 cups baby spinach (3 oz.)
• 1 cup halved grape tomatoes
• 2 cups cooked shredded skinless chicken breasts (8 oz.)
• 2 teaspoons red wine vinegar
• 1/4 teaspoon black pepper
• 1/8 teaspoon kosher salt

Directions

1. Bring a large pot of salted water to a boil for the pasta.

2. Heat the oil in a large nonstick skillet over med-high heat.

3. Add in onion; saute 2 minutes.

4. Add in garlic; saute 1 minute.

5. Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.

6. Add pasta to pot of boiling water and cook according to package directions.

7. Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.

8. Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.

9. Add in spinach by the handful, stirring until wilted.

10. Stir in tomatoes and chicken; cook until heated through.

11. Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.

12. Drain pasta and divide evenly among 4 dishes or bowls.

13. Top each serving with eggplant sauce.

14. Per serving-285 cal, 4 g fat, 5 g fiber.

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