Monday, December 28, 2009

Whole Wheat Pasta w/grilled chicken & eggplant

Tonight we dine in tribute to Italy. It's not often I cook a meal that requires me never to leave my apartment, but after a dismal outing of my boys today I wasn't really in the mood. And truthfully I might as well toast tonight's dinner to Steve Spagnuolo, a man with an Italian name who single handily cost the giants their season this year (not 100% accurate but his replacement sure did!). Sorry Steve..I'm bitter!


  • Half of a box of Whole Wheat spaghetti
  • 1 lb of chicken breast (2 halves or prepackaged strips)
  • 1 large eggplant sliced in rings
  • Olive Oil
  • 2 cloves of garlic
  • Tomato Sauce (homemade or store bought)
  • Italian Parsley
  • Red Pepper Flakes
  • Parmesan Cheese
  • Fresh Mozzarella
  • Grill chicken breasts over medium high heat until completely done. Set aside to cool
  • Remove chicken and immediately grill eggplants on both sides until you obtain grill marks on both sides. Remove eggplant and cool
  • Once cool slice chicken lengthwise and cube eggplant
  • While chicken and eggplant are cooling boil a pot of salted water. Once water reaches boil cook a handful or so of whole wheat pasta (6-7 minutes for al dente)
  • Heat a non stick skillet with a tablespoon of olive oil and a clove of chopped garlic.
  • Add tomato sauce to skillet and heat over medium-low flame
  • Add chicken and eggplant to skillet
  • Add pasta and mix well
To plate
  • Take a couple slices of fresh mozzarella and top over pasta
  • Sprinkle with Red Pepper flakes and Parmigiana cheese
  • Top with parsley and serve!

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