“Cuisine at Home/Cuisine Lite”
1hr 5mins

Ingredients Nutrition


  1. Bring a large pot of salted water to a boil for the pasta.
  2. Heat the oil in a large nonstick skillet over med-high heat.
  3. Add in onion; saute 2 minutes.
  4. Add in garlic; saute 1 minute.
  5. Stir in eggplant and cook until eggplant begins to soften, 3-5 minutes.
  6. Add pasta to pot of boiling water and cook according to package directions.
  7. Add wine to eggplant mixture; simmer until liquid is almost evaporated, about 5 minutes.
  8. Stir in broth and tomato paste; simmer until mixture begins to thicken, about 3 minutes.
  9. Add in spinach by the handful, stirring until wilted.
  10. Stir in tomatoes and chicken; cook until heated through.
  11. Season mixture with vinegar, pepper, and salt; taste and adjust accordingly.
  12. Drain pasta and divide evenly among 4 dishes or bowls.
  13. Top each serving with eggplant sauce.
  14. Per serving-285 cal, 4 g fat, 5 g fiber.

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