Chicken, Spaghetti and Eggplant Sauce for Only 326 calories
Ingredients
- 4 ounces dry whole wheat or whole grain spaghetti
- 1 tablespoon extra virgin olive oil
- 1¾ cups diced onion
- 1½ tablespoons minced garlic
- 2 cups cubed eggplant, not peeled (about 6 ounces)
- ¾ cup white wine
- 1 cup reduced-sodium chicken broth
- 2½ tablespoons tomato paste
- 6 cups baby spinach (3 oz.)
- 1¼ cups halved grape or cherry tomatoes
- 2 cups cooked and chopped chicken breasts (skinless), see shopping tip
- 2 tablespoons red wine vinegar
- ¼ teaspoon fresh ground black pepper
- ¼ teaspoon salt
Instructions
- Cook spaghetti according to package directions. Drain, rinse and set aside.
- In the meantime, in a large nonstick pan, heat the olive oil over medium-high heat, Add the onion, garlic and sauté for about 1 minute. Stir in the eggplant and cook about 3-5 minutes until eggplant begins to soften.
- 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.
- 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.
- Divide cooked spaghetti among 4 bowls or dishes. Top each with sauce.
Nutrition
Serving: 2cupsCalories: 326kcalCarbohydrates: 43gProtein: 21gFat: 6gSodium: 508mgFiber: 8gSugar: 11gPlus Points: 8