Penne with Grilled Chicken and Eggplant
Savor the perfect balance of hearty and fresh flavors with this Penne with Grilled Chicken and Eggplant recipe. Tender penne pasta is tossed in a robust tomato-garlic sauce, elevated by smoky grilled chicken and charred eggplant for a delightful depth of flavor. Fresh basil and a sprinkle of Parmesan bring a fragrant, cheesy finish that ties it all together. This Mediterranean-inspired dish is as satisfying as it is wholesome, offering a comforting yet light meal option ideal for weeknight dinners or casual gatherings. With easy-to-follow instructions and just 50 minutes from start to finish, this recipe is perfect for pasta lovers looking to step up their game.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 oz penne pasta
- 2 boneless, skinless chicken breasts
- 1 medium eggplant
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 3 garlic cloves
- 0.5 tsp crushed red pepper flakes
- 14 oz canned diced tomatoes
- 2 tbsp tomato paste
- 0.25 cup fresh basil leaves
- 0.5 cup Parmesan cheese
- 1 cup water
Instructions
Cook the penne according to the package instructions. Drain and set aside, reserving 1 cup of pasta water.
Preheat the grill to medium-high heat.
Slice the eggplant into 1/2-inch thick rounds. Lightly brush both the chicken breasts and eggplant slices with 1 tablespoon of olive oil, and season with 1/2 teaspoon each of salt and black pepper.
Grill the chicken for 6-8 minutes per side, or until it reaches an internal temperature of 165°F. Grill the eggplant slices for 3-4 minutes per side, until tender and slightly charred. Remove from the grill and let rest.
Dice the grilled chicken into bite-sized pieces and chop the grilled eggplant into small cubes. Set aside.
In a large skillet, heat the remaining 2 tablespoons of olive oil over medium heat. Add the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.
Stir in the canned diced tomatoes (with their juices), tomato paste, and 1 cup of water. Simmer for 10 minutes, stirring occasionally.
Add the chopped chicken and eggplant to the skillet. Stir to combine and let cook for 5 minutes.
Toss the cooked penne into the skillet with the sauce. Stir to coat the pasta evenly, adding reserved pasta water a little at a time if the sauce is too thick.
Stir in the fresh basil leaves. Taste and adjust seasoning with additional salt and pepper if needed.
Serve the pasta hot, topped with grated Parmesan cheese. Enjoy!
Nutrition Facts
Calories |
447 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.7 g | 25% | |
| Saturated Fat | 5.2 g | 26% | |
| Polyunsaturated Fat | 0.9 g | ||
| Cholesterol | 56 mg | 19% | |
| Sodium | 912 mg | 40% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 9.9 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 186 mg | 14% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 781 mg | 17% | |
*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.
