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Penne With Grilled Chicken And Eggplant

Heart.Foods's picture
Ingredients
  Eggplant 1 Pound (1 In Number)
  Balsamic vinegar 2 Tablespoon
  Canned low sodium chicken broth 2 Tablespoon
  Chili powder 2 Tablespoon
  Garlic powder 1 Teaspoon
  Skinless boneless chicken breast tenders 8 Ounce
  Vegetable cooking spray 1
  Penne pasta 1 Pound (Short Tubular Pasta, Uncooked)
  Seeded diced tomato 1 Cup (16 tbs)
  Chopped fresh cilantro 1⁄4 Cup (4 tbs)
  Olive oil 1 Tablespoon
  Canned low sodium chicken broth 1 Tablespoon (Undiluted)
  Salt 1⁄2 Teaspoon
  Pitted ripe olives 6 Large, chopped
Directions

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.
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.
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.
Cook pasta according to package directions, omitting salt and fat.
Drain.
Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Tossed
Ingredient: 
Eggplant
Interest: 
Healthy

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