Rustic Eggplant Pasta with Chicken
Nutrition
Amount per portion
1 bowl · ~2 cups (≈500 g)
Calories692
- Total Fat35g
- Total Carbs57g
- Protein41g
Ingredients
Steps
- 1
Cook pasta according to package instructions; reserve 1/4 cup pasta water before draining.
- 2
Sauté diced eggplant in olive oil over medium heat with salt, pepper, and herbs until soft and golden, adding a splash of water or broth as needed to prevent sticking.
- 3
Add the drained pasta and shredded chicken to the pan and toss to combine.
- 4
Loosen with reserved pasta water as needed, then finish with crumbled feta or Parmesan and fresh parsley or basil.