Ingredients
-
-
1
-
5
-
3
-
1 1/3
-
1
-
4
-
-
1
-
1/2
-
1 1/2
-
1
-
1
-
1
-
Directions
Chicken in a Fresh Tomato and Eggplant Sauce With Spaghetti, Rachael Ray, Very tasty, delicious! Only difference I did was use basil instead of parsley Thank you!
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Steps
|
1
Done
|
Bring a Large Pot of Water to a Boil; When Boiling, Salt the Water and Cook Pasta Al Dente; Drain Pasta, but Reserve Cup Pasta Cooking Liquid. |
|
2
Done
|
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
Done
|
Remove the Eggplant from the Skillet to a Plate and Cover With Foil to Keep Warm. |
|
4
Done
|
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
Done
|
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
Done
|
Add in White Wine and Chicken Stock; Bring to a Simmer; Cook For 3-4 Minutes. |
|
7
Done
|
Add in the Cherry Tomatoes and Pasta Water; Cook Until the Tomatoes Begin to Burst. |
|
8
Done
|
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
Done
|
Turn Off the Heat; Add in Grated Parmigiano-Reggiano; Toss to Coat the Spaghetti. |
|
10
Done
|
Serve Warm With Crusty Bread. |
