Penne with Grilled Chicken and Eggplant

recipe

Yield:

6 (2-cup) servings.

Recipe from

Oxmoor House

Nutritional 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

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

Preparation

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.

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.

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.

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

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

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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