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Chicken and eggplant penne

Ingredients

500g penne pasta
4 thick slices eggplant
400g chicken fillets (skin off)
1 clove garlic, crushed
2 teaspoons fresh oregano leaves
2 spring onions, sliced
2 tablespoons semi-dried tomatoes, sliced
2 roma tomatoes, seeded and diced
¼ cup chicken stock
¼ cup dry white wine
2 cups sliced baby spinach leaves
Crumbled low-fat fetta for garnish

Method

1. Cook the pasta according to directions, drain and keep warm.
2. Coat eggplant with cooking spray and season to taste with pepper. Grill chicken until browned but not cooked right through and eggplant until it is brown and soft.
3. Coat large frying pan with cooking spray and sauté garlic, oregano leaves and spring onions, add tomatoes and cook for 1-2 minutes. Add stock and wine and bring to boil.
4. Slice chicken thickly and add to pan. Cover, reduce heat and cook for 5-6 minutes or until chicken is cooked.
5. Add spinach leaves and cook for one minute, then toss through pasta.
6. Top with crumbled fetta.

Nutritional Information

(Serves 4)
fibre 5.8g   fat 8.8g   kilojoules 2715kJ


Source: "Fabulous Food"