White Wine Chicken/Zucchini/Tomato Pasta

I found this super low fat/low cal recipe on http://cookeatshare.com. It was called Chicken and Eggplant Pasta. Although my recipe does have eggplant in it, as I started following the directions I decided to add in LOTS of Zucchini because there was not enough eggplant. You can kind of make this dish your own by adding/subtracting vegetables or spices to it. It is a light dish. A lot of vegetables with some chicken over a little pasta. I served mine with my own recipe for low fat/calorie cheesy garlic bread (if you want the recipe I will post it...but it was kind of bland, so you may want to search for a different one online). Like I say in almost every blog...get vegetables that are already sliced and diced. This recipe has a lot of ingredients. I laid out all the dry ingredients on the counter for easy access and then I measured serving sizes of vegetables, put them in Ziploc bags, and threw them in the fridge so they would be readily available.  Since the dish was light I also had dessert with it...Tiramisu. You can find the recipe for this delicious healthy dessert  on my blog.

2 servings:

1 1/2 teaspoons extra virgin olive oil 3/4 cup 2 tablespoons diced onions 2 1/4 teaspoons minced garlic 1 cup cubed eggplant, un-peeled (about 3 oz) 1/2 Zucchini (cut and cubed  2 oz dry whole wheat spaghetti 1/3 cup 2 teaspoons white wine 1/2 cup reduced-sodium chicken broth

1 tablespoon 3/4 teaspoon tomato paste 3 cups baby spinach (1 1/2 oz) 1/2 cup 2 tablespoons halved grape or cherry tomatoes 1 cup cooked and chopped chicken breast (skinless) NOTE: I used frozen chopped cooked chicken. Time saver! 1 tablespoon red wine vinegar 1/8 teaspoon fresh ground black pepper 1/8 teaspoon salt

Directions

The ingredients have been scaled to 2 servings. These directions are for 4 servings.

1. In a large pot, add water and bring to a boil to cook the spaghetti.
2. In a large nonstick pan, heat the olive oil over medium-high. Add the garlic and saute for about 1 minute. Stir in the eggplant and zucchini . Cook about 3-5 minutes until eggplant/zucchini begins to soften.
3. In the meantime, add the spaghetti to the pot of boiling water. Cook according to package directions. Drain when cooked.
4. Add white wine to zucchini/eggplant mixture and simmer until liquid is almost evaporated. Stir in chicken broth and tomato paste. Simmer sauce until it begins to thicken, about 2-3 minutes.
5. Add spinach in handfuls, stirring until wilted. Stir in tomatoes and cooked chicken. Continue to cook until heated through. Season with vinegar, pepper and salt.
6. Divide cooked spaghetti among 2 bowls or dishes. Top each with sauce.    

NUTRITION: 300 calories, 6 grams of fat