Eggplant, Chicken And Tomato Fettuccine

Throw this low-fat pasta dish together for a quick, healthy, no-fuss meal.

The ingredient of Eggplant Chicken And Tomato Fettuccine

• 3 tsp olive oil
• 1 large about 300g eggplant cut into 1cm cubes
• 1 onion finely chopped
• 2 tsp mild chilli spice blend
• 2 tsp gourmet garden garlic blend
• 800g can val verde diced tomatoes
• 1 4 cup 40g always fresh pitted kalamata olives halved
• 2 tbsp gourmet garden basil blend
• pinch sugar
• salt freshly ground pepper
• 400g chicken breast fillets excess fat trimmed
• 500g fresh fettuccine

The Instruction of eggplant chicken and tomato fettuccine

• heat 2 teaspoons of the oil in a large non stick saucepan over a medium heat add the eggplant onion and 1 tablespoon water cover and cook stirring often for 6 7 minutes or until soft stir in the chilli and garlic and cook for 1 minute add the tomatoes olives and 1 4 cup 60ml water bring to the boil reduce heat and simmer covered stirring often for 15 20 minutes or until thickens slightly stir in the basil and sugar season with salt and pepper
• meanwhile heat the remaining oil in a large non stick frying pan over a medium heat add the chicken and cook for 4 minutes each side or until cooked through transfer to a plate and set aside for 5 minutes diagonally slice
• cook the pasta in a large saucepan of boiling water following packet instructions or until al dente drain and return to the pan add the tomato sauce and chicken toss well to combine serve immediately

Nutritions of Eggplant Chicken And Tomato Fettuccine

fatContent: 604 67 calories
saturatedFatContent: 12 grams fat
carbohydrateContent: 2 grams saturated fat
sugarContent: 83 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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