Chicken And Eggplant Saute Over Pasta Recipe

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0 votes | 1051 views
Servings: 4


Cost per serving $2.07 view details
  • 1 lrg whole boneless chicken breast cut into cubes
  • 1 med eggplant, peeled and cubed
  • 1 lrg onion sliced
  • 1 lrg tomato minced
  • 1 clv garlic minced
  • 1 lrg green pepper minced
  • 2 Tbsp. fresh minced coriander
  • 2 c. tomato sauce ( home made or possibly canned ) salt coarse grated black pepper to taste
  • 1/2 lb prepared cooked pasta or possibly egg noodles


  1. Using leftovers, this recipe proved to be very welcome and satisfying.
  2. Some crusty bread and a green salad makes a nice accompaniment. In a saute/fry pan with a small amount of extra virgin olive oil over medium high heat, saute/fry first the eggplant till browned and then the onion, pepper , coriander and garlic and cook a few more min to soften vegetables. Add in the chicken and cook to brown a bit. Add in the tomato sauce and salt and pepper to taste and lower heat to a simmer and cover and cook 10 to 20 min; stirring on occasion . Serve over pasta or possibly noodles of choice.
  3. Serves 4
  4. Note:canned or possibly some sauteed mushrooms are also a nice addition to the recipe.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 418g
Recipe makes 4 servings
Calories 358  
Calories from Fat 45 13%
Total Fat 5.09g 6%
Saturated Fat 1.22g 5%
Trans Fat 0.04g  
Cholesterol 22mg 7%
Sodium 674mg 28%
Potassium 1062mg 30%
Total Carbs 62.14g 17%
Dietary Fiber 9.5g 32%
Sugars 12.23g 8%
Protein 18.58g 30%


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