Chicken Melanzana with Spaghetti


Serves: 4
Total Calories: 62

Ingredients

2 whole large chicken breasts (1 1/2 pounds total), split
garlic salt and freshly ground pepper to taste
1 small eggplant (3/4 pound), peeled and cubed
1/2 cup chopped onion
1 (6-ounce) can tomato paste
1 cup water
1/2 teaspoon Italian seasoning
3 cups tender-cooked spaghetti

Directions:

Season chicken pieces with garlic salt and pepper, and place them skin-side-up in a shallow roasting pan. Quick-bake at 450° for 15–20 minutes until well-browned. Pour off all the fat.

In medium bowl, combine eggplant, onion, tomato paste, water, and Italian seasoning, then pour it around the chicken. Cover roaster loosely with foil, and bake at 350° for 40–50 minutes, stirring occasionally, until chicken is tender and liquid is reduced to a thick sauce. Serve with 3/4 cup spaghetti per person.

Nutritional Facts:

Serves: 4
Total Calories: 62
Calories from Fat: 7

This Chicken Melanzana with Spaghetti recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.




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