Penne with Grilled Chicken and Eggplant

Yield: 6 (2-cup) servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 380
  • Calories from fat: 14%
  • Fat: 5.7g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 0.7g
  • Protein: 19.2g
  • Carbohydrate: 61g
  • Fiber: 0.0g
  • Cholesterol: 23mg
  • Iron: 0.0mg
  • Sodium: 285mg
  • Calcium: 0.0mg


  • 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


  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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