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

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Penne with Grilled Chicken and Eggplant Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy