Chicken pesto pasta with tomatoes and eggplant
Summary
Dive into the delectable world of Chicken pesto pasta with tomatoes and eggplant. This dish is not only a treat to your taste buds but also a boon to your health. Rich in nutrients and bursting with flavor, it promises a satisfying meal that keeps you coming back for more. And guess what? It’s super easy to make!
Ingredients
- 2 boneless chicken breasts, diced (180 grams)
- 2 cups of pasta of your choice (200 grams)
- 1/2 cup basil pesto (120 ml)
- 1 medium-sized eggplant, diced (200 grams)
- 2 medium-sized tomatoes, diced (200 grams)
- 2 tablespoons olive oil (30 ml)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese (25 grams)
- 2 garlic cloves, minced
- 1/2 cup of water (120 ml)
- Fresh basil leaves for garnish
time
Preparation & Cooking Time: 35 minutes
Serves: 2
Nutritional Facts (per serving)
- Calories: 560 kcal
- Protein: 30g
- Carbohydrates: 60g
- Dietary Fiber: 5g
- Sugars: 6g
- Fat: 25g
- Saturated Fat: 5g
- Cholesterol: 70mg
- Sodium: 420mg
Instructions for a perfect Chicken pesto pasta with tomatoes and eggplant
- Start by boiling the pasta in a large pot filled with salted water. Cook according to the package instructions until al dente.
- While the pasta is boiling, heat olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for a minute or until it’s fragrant.
- Toss in the diced chicken breasts, seasoning them with salt and pepper. Cook until the chicken is golden brown and no longer pink inside.
- Add the diced eggplant to the skillet and stir. Cook for about 5-7 minutes or until the eggplant becomes soft.
- Throw in the diced tomatoes and cook for another 3 minutes.
- Reduce the heat to low, and pour in the basil pesto and water. Stir well until the mixture is combined.
- Once the pasta is done, drain it and add it to the skillet. Mix everything well to ensure the pasta is well coated with the sauce.
- Serve hot and sprinkle with Parmesan cheese and fresh basil leaves for garnish.
Tips for the best Chicken pesto pasta with tomatoes and eggplant
- For a creamier texture, you can add a touch of heavy cream to the sauce.
- If basil pesto isn’t available, you can make a fresh one using basil leaves, pine nuts, olive oil, and Parmesan cheese.
- Whole grain pasta can be used for a healthier option.
- For a spicy kick, sprinkle some red pepper flakes before serving.
Serving and eating Chicken pesto pasta with tomatoes and eggplant
- Chicken pesto pasta with tomatoes and eggplant is best enjoyed hot and fresh.
- Pair it with a fresh salad, preferably a Caesar or a Greek salad, to balance out the flavors.
- If you’re in the mood for bread, a slice of garlic bread or focaccia will complement the pasta wonderfully.
- Finish off with a dessert like a light panna cotta or a berry sorbet to cleanse the palate.
AH7 is committed to delivering engaging, accurate, and flavorful recipes to elevate your culinary experiences. We believe in the power of good food and its capacity to foster better health and fitness. This Chicken pesto pasta with tomatoes and eggplant is a testament to that belief – a blend of rich flavors, nutrition, and easy prep to delight both the chef and the diner. Dive in, enjoy, and share your experiences with us!
CHICKEN PESTO PASTA WITH TOMATOES AND EGGPLANT
Dive into the delectable world of Chicken pesto pasta with tomatoes and eggplant. This dish is not only a treat to your taste buds but also a boon to your health. Rich in nutrients and bursting with flavor, it promises a satisfying meal that keeps you coming back for more. And guess what? It’s super easy to make
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Nutritions
Nutrition Facts
CHICKEN PESTO PASTA WITH TOMATOES AND EGGPLANT
Amount per Serving
Calories
560
% Daily Value*
Fat
25
g
38
%
Saturated Fat
5
g
31
%
Cholesterol
70
mg
23
%
Sodium
420
mg
18
%
Carbohydrates
60
g
20
%
Fiber
5
g
21
%
Sugar
6
g
7
%
Protein
30
g
60
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- 2 boneless chicken breasts diced (180 grams)
- 2 cups of pasta of your choice 200 grams
- ½ cup basil pesto 120 ml
- 1 medium-sized eggplant diced (200 grams)
- 2 medium-sized tomatoes diced (200 grams)
- 2 tablespoons olive oil 30 ml
- Salt and pepper to taste
- ¼ cup grated Parmesan cheese 25 grams
- 2 garlic cloves minced
- ½ cup of water 120 ml
- Fresh basil leaves for garnish
Instructions
- Start by boiling the pasta in a large pot filled with salted water. Cook according to the package instructions until al dente.
- While the pasta is boiling, heat olive oil in a large skillet over medium heat.
- Add the minced garlic to the skillet and sauté for a minute or until it’s fragrant.
- Toss in the diced chicken breasts, seasoning them with salt and pepper. Cook until the chicken is golden brown and no longer pink inside.
- Add the diced eggplant to the skillet and stir. Cook for about 5-7 minutes or until the eggplant becomes soft.
- Throw in the diced tomatoes and cook for another 3 minutes.
- Reduce the heat to low, and pour in the basil pesto and water. Stir well until the mixture is combined.
- Once the pasta is done, drain it and add it to the skillet. Mix everything well to ensure the pasta is well coated with the sauce.
- Serve hot and sprinkle with Parmesan cheese and fresh basil leaves for garnish.
Notes
TIPS
For a creamier texture, you can add a touch of heavy cream to the sauce.
If basil pesto isn’t available, you can make a fresh one using basil leaves, pine nuts, olive oil, and Parmesan cheese.
Whole grain pasta can be used for a healthier option.
For a spicy kick, sprinkle some red pepper flakes before serving.
SERVING SUGGESTIONS
Chicken pesto pasta with tomatoes and eggplant is best enjoyed hot and fresh.
Pair it with a fresh salad, preferably a Caesar or a Greek salad, to balance out the flavors.
If you’re in the mood for bread, a slice of garlic bread or focaccia will complement the pasta wonderfully.
Finish off with a dessert like a light panna cotta or a berry sorbet to cleanse the palate
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