Penne with Grilled Chicken and Eggplant
|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)|
|Pitted ripe olives||6 Large, chopped|
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.
Combine pasta, eggplant, chicken, tomato, and remaining ingredients; toss well.
Serving size: Complete recipe
Calories 2488 Calories from Fat 405
% Daily Value*
Total Fat 46 g71%
Saturated Fat 4.2 g21.2%
Trans Fat 0.1 g
Cholesterol 131.5 mg43.8%
Sodium 2023.9 mg84.3%
Total Carbohydrates 393 g130.9%
Dietary Fiber 44.7 g178.8%
Sugars 39.5 g
Protein 120 g240.8%
Vitamin A 227.3% Vitamin C 98.9%
Calcium 19% Iron 90.2%
*Based on a 2000 Calorie diet