Italian

Eggplant and Chicken Parm Pasta is for Dinner.

Eggplant and Chicken Parm Pasta takes 20 minutes to prepare.

Eggplant and Chicken Parm Pasta takes 20 minutes to cook.

Eggplant and Chicken Parm Pasta makes 6 servings.

The ingredients for Eggplant and Chicken Parm Pasta are:

Boneless skinless thigh, raw cubed
2 medium eggplants, peeled, cubed
1.5 c. Seasoned Italian bread crumbs
1/2 c. Butter, unsalted
salt & pepper

2 8oz cans Tomato sauce
~ 16 oz water
2 tbsp each, basil, oregano, rosemary
salt & pepper

Spagetti
3 tbsp Parmesan cheese, grated

Here is how you make Eggplant and Chicken Parm Pasta:

Sprinkle chicken with salt and pepper and chop chicken into cubes. Place bread crumbs in small bowl and toss chicken in bread crumbs until evenly coated. Place butter in a skillet over medium heat. Place chicken in skillet with butter in a single layer cover with lid and reduce heat if needed. Cook on all sides until evenly browned. Remove from skillet and drain on paper towel. Peel and chop eggplants into cubes and repeat boating and skillet browning with melted butter and turn out with chicken onto paper towel until last batch is browned. Place chicken and eggplant back into the skillet and add remaining ingredients. Simmer over medium/low heat while water boils for pasta and while pasta cooks according to package instructions.Once pasta is cooked and water drained place pasta back in pot and ad remaining butter. Place cooked/buttered pasta on plate and cover with chicken/eggplant/tomato sauce. Sprinkle Parmesan cheese on top and serve. Serving Size: 6Number of Servings: 6Recipe submitted by SparkPeople user ALFA_SUNSHINE.

The nutritional information for Eggplant and Chicken Parm Pasta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 539.7

• Total Fat: 19.6 g
• Cholesterol: 52.9 mg
• Sodium: 1,657.4 mg
• Total Carbs: 82.3 g
• Dietary Fiber: 12.3 g
• Protein: 18.0 g

Eggplant and Chicken Parm Pasta is Italian cuisine.