Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti

Categories: Chicken, Main Dish, Rachael Ray

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 1 pint grape tomatoes
• 1 cup fresh flat-leaf parsley, chopped
• 1 cup grated parmigiano-reggiano cheese
• crusty bread

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 ½ 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.

10. Serve warm with crusty bread.

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