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Penne with Grilled Chicken and Eggplant

Yield 6 (2-cup) servings.

Ingredients

  • 1 (1-pound) eggplant
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons canned low-sodium chicken broth
  • 2 tablespoons chili powder
  • 1 teaspoon garlic powder
  • 8 ounces skinned, boned chicken breast tenders
  • Vegetable cooking spray
  • 1 pound penne (short tubular pasta), uncooked
  • 1 cup seeded, diced tomato
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon olive oil
  • 1 tablespoon canned low-sodium chicken broth, undiluted
  • 1/2 teaspoon salt
  • 6 large pitted ripe olives, chopped

Nutrition Information

  • calories 380
  • caloriesfromfat 14 %
  • fat 5.7 g
  • satfat 0.8 g
  • monofat 2.4 g
  • polyfat 0.7 g
  • protein 19.2 g
  • carbohydrate 61 g
  • fiber 0.0 g
  • cholesterol 23 mg
  • iron 0.0 mg
  • sodium 285 mg
  • calcium 0.0 mg

How to Make It

  1. Cut eggplant lengthwise into 8 (1/4-inch-thick) slices; place in an 11- x 7- x 1 1/2-inch baking dish. Combine vinegar and 2 tablespoons broth; pour over eggplant. Cover and let stand 30 minutes, turning occasionally. Remove eggplant slices from marinade, discarding any remaining marinade.

  2. Combine chili and garlic powders in a large heavy-duty, zip-top plastic bag. Add chicken; seal bag, and shake until chicken is well coated.

  3. Coat grill rack with cooking spray; place on grill over medium-hot coals (350° to 400°). Place chicken on rack; grill, covered, 3 minutes on each side. Place eggplant on rack; grill, covered, 2 minutes on each side. Cut chicken and eggplant into 1-inch pieces.

  4. Cook pasta according to package directions, omitting salt and fat. Drain.

  5. Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.

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