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.