Chicken with Tomato and Eggplant

Although any pasta can be used, we chose mafalada--junior-size ribbons of ruffled-edge lasagna--to serve with this hearty, well-seasoned stir-fry.


Chicken with Tomato and Eggplant

by 3  people


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Ingredients
  • 12   ounces 
    skinless, boneless chicken breast halves
  • 1  14 1/2 ounce can 
    tomato wedges
  • 1  8  ounce can 
    tomato sauce
  • 1/4  cup 
    dry red wine
  • 1   tablespoon 
    cornstarch
  • 1/2  teaspoon 
    dried oregano, crushed
  • 1/2  teaspoon 
    dried basil, crushed
  • 1/4  teaspoon 
    salt
  • 1   tablespoon 
    cooking oil
  • 2   
    cloves garlic, minced
  • 1   
    medium green sweet pepper, cut into strips (1 cup)
  • 1   
    small onion, chopped (1/3 cup)
  • 1   
    small eggplant, peeled and cut into 3/4-inch cubes (about 3 cups)
  • 8   ounces 
    mafalada or other pasta, cooked and drained
  • 1/4  cup 
    grated Parmesan cheese
Directions
1.
Cut chicken into 1-inch pieces. Set aside.
2.
Drain tomatoes, reserving juice. For sauce, in a small bowl stir together reserved tomato juice, tomato sauce, wine, cornstarch, oregano, basil, and salt. Set aside.
3.
Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add green pepper and onion; stir-fry for 2 minutes or until crisp-tender. Remove pepper mixture from the wok.
4.
Add eggplant to the hot wok; stir-fry for 3 to 4 minutes or until just tender. Remove eggplant from the wok.
5.
Add chicken to the hot wok. Stir-fry for 2 to 3 minutes or until no pink remains. Push chicken from the center of the wok.
6.
Stir sauce. Add sauce to the center of the wok. Cook and stir until thickened and bubbly. Return cooked pepper mixture and eggplant to the wok. Add tomato wedges. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve immediately over hot cooked pasta. Sprinkle with Parmesan cheese. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 472, Fat, total (g) 9, chol. (mg) 50, sat. fat (g) 3, carb. (g) 65, pro. (g) 29, sodium (mg) 827, Percent Daily Values are based on a 2,000 calorie diet
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