Steps to Prepare Quick Chicken and Eggplant Tomato Sauce Pasta
Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, Simple Way to Make Award-winning Chicken and Eggplant Tomato Sauce Pasta. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Chicken and Eggplant Tomato Sauce Pasta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Chicken and Eggplant Tomato Sauce Pasta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Chicken and Eggplant Tomato Sauce Pasta is 2 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To get started with this recipe, we have to first prepare a few components. You can cook Chicken and Eggplant Tomato Sauce Pasta using 10 ingredients and 7 steps. Here is how you can achieve it.
There are so many tomato sauce recipes, but I just couldn't find the one for me, so I've been making this with trial and error.
Add the honey (or oligosaccharide sweetener) while tasting. If you cook the pasta just right, the residual heat of the pasta will warm up the sauce. It's a bit of a reduced sauce, so if using regular pasta, add more tomatoes. Recipe by Mariave-ru
Ingredients and spices that need to be Prepare to make Chicken and Eggplant Tomato Sauce Pasta:
- 3 pieces Chicken tenders
- 1 Japanese eggplant
- 1/2 can Canned tomato
- 1/2 cube Consomme bouillon
- 160 grams Short pasta of your choice
- 1 Salt and pepper
- 1 Honey or oligosaccharide sweetener
- 3 clove Garlic
- 1 Olive oil
- 1 Dried basil
Steps to make Chicken and Eggplant Tomato Sauce Pasta
- Season the chicken tenders with salt and pepper, sprinkle with some sake (not listed in the ingredients), wrap with plastic wrap, and cook in the microwave for 3 minutes. Let cool covered.
- Chop the garlic. Heat the olive oil and garlic in a frying pan over low heat. When you can smell the garlic aroma, add the eggplant cut into half-moon slices and stir fry.
- Mash the tomatoes with your hands. I try to make it as juicy as possible.
- Boil the pasta.
- Add the consomme bouillon, salt, and pepper seasonings. Also add the basil.
- The sourness of the tomatoes will vary with each kind. I like a milder taste, so I adjust it with honey or oligo sugar at this step.
- Shred the chicken with your hands and combine with the boiled pasta. Enjoy!
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