provided by Sally James, an Australian award-winning author, chef, and televison presenter
When choosing pasta to match a hearty, chunky sauce, select short, chunky shapes, such as penne, rigatoni, pipe, conchiglie, casareccia, gnocchi, fusilli, elicoidali, and maccheroni. When choosing pasta to match a thin, creamy, clingy sauce, select long shapes, such as spaghetti, spaghettini, vermicelli, capellini, fedelini, linguine, fettuccine, trenette, and tagliolini.
680 calories per serving; 12 g total fat; 3 g saturated fat; 275 mg sodium
1 pound penne pasta
1 tablespoon extra virgin olive oil
1 pound chicken breast or thigh fillets
4 thick slices eggplant
1 clove garlic, crushed
2 green onions, sliced
2 tablespoons semi-dried tomatoes, sliced
2 roma tomatoes, seeded and diced
2 teaspoons fresh oregano leaves
1/4 cup chicken stock
1/4 cup dry white wine
2 cups sliced arugula or baby spinach leaves
1/4 cup reduced-fat feta cheese, rinsed and
Cook the pasta according to directions, drain well, toss with a teaspoon of the oil, and keep warm. Brush the chicken and eggplant with oil and season to taste with pepper. Char-broil both in a preheated broiling pan or heavy-bottomed frying pan for 1–2 minutes on each side or until the chicken is browned but not cooked right through and the eggplant is brown and soft. Remove from pan and set aside.
Heat the remaining oil in a large frying pan and sauté the garlic and green onions for 1–2 minutes or until soft. Add both the tomatoes and oregano and cook for 2–3 minutes. Add the stock and wine and bring to a boil. Slice the chicken thickly and add to the pan.
Cover, reduce the heat, and cook for 5–6 minutes or until chicken is cooked. Add the arugula and cook for 1 minute, then toss with the pasta, and heat through. Serve topped with the crumbled feta.
Reprinted with permission from Fresh & Healthy: 100 Fabulous Heart Healthy Recipes by Sally James. Photography by Alan Benson. Copyright © 2001. Ten Speed Press, www.tenspeed.com