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Eggplant & chicken Parmesan with fettuccine
Eggplant & chicken Parmesan with fettuccine
865kcal Per person
52g Protein
82g Carbs
37g Fat
11g Fiber
Ingredients
- 1 eggplant
- 3 ounces chicken breast (84 g)
- 1 clove garlic (5 g)
- 1 ½ tablespoon olive oil (23 ml)
- 1 tablespoon tomato paste (20 g)
- 1 ½ teaspoon Italian seasoning (3 g)
- 1 pinch chili powder (1 g)
- 8 ounces diced tomatoes (224 g)
- 2 fluid ounces water (60 ml)
- 1 ounce Parmesan cheese (28 g)
- 1 ounce mozzarella, low-moisture part skim (28 g)
- 3 ounces fettuccine (84 g)
Preparing this recipe
- Preheat the oven to 400°F (210°C).
- Slice the eggplant and chicken breast into thin slices and finely chop the garlic.
- Heat half of the oil in a pan over medium heat. Sauté the eggplant slices on both sides until soft and lightly browned, about 3–4 minutes per side. Remove the eggplant from the pan and set aside.
- In the same pan, cook the chicken slices until fully cooked and lightly browned, about 4 minutes per side. Season with salt and pepper.
- Remove the chicken and place the eggplant and chicken in a baking dish.
- To make the tomato sauce, heat the remaining oil in the pan. Sauté the garlic, then add the tomato paste, Italian herbs, and chili powder. Cook for 1 minute. Add the diced tomatoes and water, stir, and let simmer for 5 minutes until thickened.
- Pour the tomato sauce over the chicken and eggplant. Sprinkle with grated Parmesan and mozzarella.
- Bake in the preheated oven for 15 minutes.
- Meanwhile, cook the fettuccine according to the package directions.
- Serve the eggplant and chicken over the fettuccine.
Requisites:
- Baking dish
Tip van FitChef
Add a handful of fresh basil leaves just before serving for extra flavor and aroma.
