Chicken in a Fresh Tomato and Eggplant Sauce with Spaghetti
Experience the perfect harmony of Mediterranean flavors with this Chicken in a Fresh Tomato and Eggplant Sauce served over al dente spaghetti. Tender bites of juicy chicken are simmered with a rich, homemade sauce made from fresh, vine-ripened tomatoes, golden sautéed eggplant, and aromatic garlic, all infused with the warmth of red chili flakes and dried oregano. Fresh basil leaves add a final burst of vibrancy, while optional parmesan cheese provides a luscious finish. This hearty yet wholesome pasta dish is easy to prepare in under an hour and strikes the perfect balance between comfort food and elegance. Ideal for weeknight dinners or casual entertaining, it’s a surefire way to elevate your pasta repertoire with fresh, seasonal ingredients and bold, satisfying taste.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 500 grams boneless, skinless chicken breasts
- 1 medium-sized eggplant
- 6 large fresh tomatoes
- 4 tablespoons olive oil
- 4 cloves garlic cloves
- 1 teaspoon red chili flakes
- 1 teaspoon dried oregano
- 10 leaves fresh basil leaves
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams parmesan cheese (optional, for garnish)
- 250 milliliters water
Instructions
Fill a large pot with water, add a pinch of salt, and bring it to a boil in preparation for cooking the spaghetti.
Dice the chicken breasts into bite-sized cubes and season with a pinch of salt and black pepper.
Cut the eggplant into small cubes, sprinkle with a little salt, and set aside for a few minutes to draw out bitterness.
Score an 'X' into the bottom of each tomato, blanch them in boiling water for 30 seconds, then remove and peel off the skins. Dice the peeled tomatoes.
Heat 2 tablespoons of olive oil in a large skillet or saucepan over medium-high heat. Add the chicken pieces and cook until browned on all sides, then remove from the skillet and set aside.
Wipe off any excess moisture from the eggplant cubes using a paper towel. Add the remaining 2 tablespoons of olive oil to the skillet and sauté the eggplant until golden brown, about 7-8 minutes.
Lower the heat to medium, add minced garlic and red chili flakes, and sauté until fragrant, about 30 seconds.
Add the diced tomatoes to the skillet, along with dried oregano, and the 250 milliliters of water. Stir well and bring to a simmer.
Return the cooked chicken to the skillet, cover, and simmer the sauce for 15-20 minutes, stirring occasionally, until the chicken is cooked through and the sauce thickens.
Meanwhile, cook the spaghetti in the boiling water according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining.
Taste the simmering sauce and adjust seasoning with salt and pepper if needed. Stir in the fresh basil leaves just before serving.
Toss the spaghetti with the sauce, adding a splash of reserved pasta water to loosen it if necessary.
Divide the spaghetti onto plates, top with extra sauce and chicken, and garnish with grated parmesan cheese if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 831 mg | 36% | |
| Total Carbohydrate | 50.8 g | 18% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 12.0 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
