Recipe: Chicken, Eggplant, and Bell Pepper Pasta
Sometimes you just need a quick, simple recipe that can last you for dinner, lunch the next day, and breakfast the day after that. Well, if you’re like most people and not a fan of pasta for breakfast, you can swap this meal in for a second lunch. The point is, filled with chicken, eggplant, and bell pepper, it’ll make you a hearty serving. And it’s super tasty, to boot!
The Prep
You’ll just need two fry pans for the stovetop and a pot for the pasta. Fill up the pot with water and start boiling over medium-high heat. Take the two pans and put each on a burner set to medium heat.
Get out your stylish vegetable peeler and peel the skin off the eggplant. I’ve never tried to consume raw eggplant, and you shouldn’t either. Once the eggplant is peeled, slice it into little eggplant discs, then chop those slices into small cubes. Next up is the bell pepper. Red ones work well for this recipe, but if you go green instead, I ain’t mad atcha. Finally, take your chicken and cut it into small pieces. Each chicken breast should result in about 12 to 18 pieces, depending on how granular you want to get.
By now I sure hope your water is boiling. Drop your spaghetti into the pot – bonus points if you say something witty while doing so, like “pasta la vista, baby.” It should be about 8 to 10 minutes before it’s fully cooked. While it’s boiling, toss your chicken in one pan and the eggplant and bell peppers in the other.
The Finale
From this point, hang tight until all your pasta toppings are cooked. You don’t want any pink on that chicken, and you definitely want to make sure the eggplant isn’t too tough. I like to sprinkle some salt onto the eggplant and bell pepper pieces to add a pop of flavor, and you can give your chicken a slight kick by sautéing it with a seasoning you like. I find McCormick’s Perfect Pinch Sweet Onion and Herbs works just beautifully.
When your chicken and eggplant have browned, you’re nearly done. Strain the pasta in a colander and let it sit for a minute or two. Burning your mouth on piping hot pasta is pretty embarrassing, so don’t let it happen to you. Add the chicken, eggplant, and bell pepper to your pasta and toss with tongs or a fork. There’s enough goodness packed into this recipe (eggplant and bell peppers are both superfoods packed with fiber, potassium, and Vitamins B and C) that you only need a moderate serving to feel full for hours. Enjoy!
Ingredients (Serves 2-3):
8-10 oz. of whole wheat spaghetti
2 chicken breasts, cut into small pieces
1 eggplant, peeled and cubed
1 bell pepper, diced
1/2 teaspoon of salt
1 tablespoon of your favorite seasoning – I opted for sweet onion and herbs
