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PENNE - Penne with Charred Chicken and Eggplant
Nb persons: 4
Yield:
Preparation time:
Total time:
Source:
Seattle Times | |
1 medium | Chinese eggplant |
About ¾ teaspoon | kosher salt, divided |
5 teaspoons | olive oil, divided |
2 | boneless and skinless chicken breast halves |
1 medium clove | garlic, peeled and minced |
2 medium | green onions, thinly sliced |
2 large | plum tomatoes, seeded and diced |
½ cup | reduced-sodium chicken broth |
2 cups | penne pasta |
½ cup | pasta cooking water |
2 cups | arugula leaves, coarsely chopped |
1 tablespoon | fresh oregano leaves, finely chopped or 1 teaspoon dried oregano, crushed |
½ teaspoon | ground black pepper |
½ cup | crumbled feta cheese |
1. Trim the ends from the eggplant; cut on the diagonal into ¼-inch thick slices. Put the slices into a colander and sprinkle with ¼ teaspoon salt. Let drain 20 minutes. Pat with paper towels to absorb excess moisture.
2. Heat a large nonstick grill pan or skillet over medium-high heat 5 minutes. When the pan is hot, drizzle 1 teaspoon oil in the pan. Put the eggplant slices into the pan (cook in 2 batches if necessary) and char on both sides until browned and softened. Set the eggplant aside.
3. Drizzle another teaspoon oil in the pan. Char the chicken on both sides, then lower heat and cook about 5 minutes on each side, or until cooked through. Season lightly with salt and pepper. Remove from the pan and slice thinly. Set aside.
4. While the chicken is cooking, heat the remaining 2 teaspoons oil in a 9- to 10-inch nonstick skillet on medium heat. Sauté the garlic and green onions 1 minute. Add the chopped tomatoes and chicken broth; simmer 5 minutes.
5. Cook the pasta in a large pot of boiling water according to package directions. Reserve ½ cup pasta cooking water, then drain pasta. Pour back into the hot pan. Add the tomato sauce, eggplant, chicken, arugula, oregano, pepper, half of the feta cheese and the pasta cooking water. Toss well and season with salt as necessary. Cover pan and set aside 5 minutes. Toss pasta again, transfer to plates and sprinkle the remaining feta on each serving.
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